Hearty Lentil Mushroom Pie
Ingredients:
1 cup (200g) green lentils, cooked
1 cup (150g) mushrooms, chopped
1 small onion, diced
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, chopped
1 tsp thyme
1 tsp rosemary
1 tbsp soy sauce
1 tbsp tomato paste
1⁄2 cup vegetable broth
3 medium potatoes, mashed
1⁄4 cup plant-based milk
2 tbsp olive oil
Salt & pepper to taste
Directions:
Preheat your oven to 375°F (190°C)—let’s get cooking!
In a skillet, heat up the olive oil and sauté the diced onion, minced garlic, diced carrot, and chopped celery until they’re soft and fragrant.
Now, add in those chopped mushrooms and cooked lentils along with the soy sauce, tomato paste, thyme, and rosemary. Stir everything together for a few minutes.
Pour in the vegetable broth, letting it simmer for about 10 minutes so those flavors can meld beautifully.
Transfer the delicious mixture into a baking dish, spreading it out evenly.
For the topping, mix your mashed potatoes with the plant-based milk, adding salt and pepper to taste, then spread this creamy layer over the lentil mix.
Lastly, pop the dish into the oven and bake for about 20 minutes or until the top turns a lovely golden brown.
Serve it up, and enjoy this warm, hearty dish!