1 ½ cups green lentils - 4 ½ cups water or stock
1 medium onion, finely chopped
3 stalks celery, diced
3 cloves garlic, minced
1 tbsp oil
2 cups frozen vegetable medley (carrot, corn, green bean, green pea)
½ cup vegetable stock
2 ½ cups miso mushroom gravy (see recipe)
8 medium potatoes, peeled and diced
¾ cup non-dairy milk
4 tbsp non-dairy butter
Sea salt & pepper TT
Preheat oven to 375℉.
For mashed potatoes; place potatoes in a large pot of cold water and cover. Bring to boil and reduce to simmer. Once potatoes are softened enough to mash, approximately 15-20 minutes, remove from heat and strain.
Mash potatoes with milk and butter, season and set aside.
Place the lentils in a pot with 4 ½ cups of stock or water. We use a ratio of 3 to 1 liquid to green lentils. Bring to boil and reduce to simmer. The lentils will take 15 -20 minutes to cook. Strain, rinse and set aside.
In a medium saucepan heat oil over medium heat. Sauté onions, celery and garlic. Once onions become translucent, add frozen vegetables and lentils, cook for 5 minutes. Next, add gravy and vegetable stock and mix well. Check seasoning and remove from heat.
Evenly spread lentil and vegetable mix on the bottom of a 9x13 baking dish. Then layer mashed potatoes on top. Place in oven and bake until potatoes begin to brown, 15-20 minutes.
Cooking lentils ahead of time will help cut out one step on the day of.