This recipe uses dairy in the mashed potatoes, but, if you a looking to make a truly vegan version of this classic, you may substitute full-fat coconut milk or a nut-based milk product for the regular milk, and try Earth Balance Original Buttery Spread or your favorite non-dairy option for the butter.
I enjoy the little “zip” achieved by adding a dash of Sriracha or cayenne. Omitting that “heat” will not diminish the flavor.
If you are pressed for time and want to make this a day ahead, it reheats very well.
1 TBLS olive oil
1 onion, finely chopped
2 carrots, peeled and coarsely chopped
1-lb mushrooms of your choice, sliced. I used Baby Bellas, as they are “meatier”.
4-5 cloves garlic, minced
1-2 tsp dried thyme
1½ cups brown or green lentils
3 cups vegetable broth
1 TBLS soy sauce
¼ cup BBQ sauce of your choice. Sweet Baby Ray’s has some zesty choices -like Honey Hot, Kickin’ Bourbon, and Sweet ’n Spicy, among their many BBQ sauce varieties.
Sriracha Sauce or cayenne pepper to taste – optional
Preheat oven to 425°.
Heat the oil in a large skillet over medium heat. Add in the onion, carrots, mushroom, garlic, and thyme; sauté for 6-8 minutes until softened and bits are browned. Remove from the pan and set aside.
Return the pan to stove and add the lentils and vegetable broth. Cover and simmer for 25-30 minutes until the broth is absorbed and the lentils are al dente.
While the lentils cook, prepare the Garlic Mashed Potatoes below.
Add the vegetables back to the lentils, add the peas, BBQ Sauce, and the soy sauce.
Heat the mixture through, and scoop the mixture into a casserole dish or oven-proof skillet, and arrange the mashed potatoes on top.
Bake for 10-15 minutes until the pie is hot and bubbly around the edges.
Garlic Mashed Potatoes
8 medium Yukon gold potatoes, peeled and diced
6 cloves garlic, minced
2 cup milks (non-dairy, such as soy or almond, if you are vegan)
2 tsp salt
Cover the potatoes with water in a large pot; bring to a boil. Cook for 15-20 minutes or until fork-tender.
While the potatoes are cooking, in a medium sauce pan, combine the garlic and milk. Bring to a simmer and cook for 10 minutes.
When the potatoes are cooked, drain them and return them to the pot. Mash the potatoes, adding about half of the garlic and milk mixture.
Mix, adding the remainder of the garlic and milk mixture until you reach your preferred consistency. If it is needs to be softer, add more plain milk.
Season with the salt.