INGREDIENTS

• 2 ½ pounds Yukon gold potatoes, peeled
• ½ teaspoon salt
• 1/3 cup milk of choice
• 2 tablespoons butter
• 1/8 teaspoon nutmeg
• 2 teaspoons olive oil
• 1 medium sweet onion, chopped
• 1 large carrot, diced
• 8 ounces cremini mushrooms, diced
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary leaves
• 2 ½ cups cooked brown lentils
• 2 tablespoons cornstarch or arrowroot powder
• 3 tablespoons tamari or soy sauce
• 1 cup crushed tomatoes
• 1 cup vegetable stock
• Salt and pepper, to taste

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Cut potatoes into 6-8 even pieces and place in a pot of water with ½ teaspoon salt and covered with water.
3. Bring to a boil and reduce heat to simmer for about 15 minutes until tender.
4. Drain the potatoes and return to pan to steam for a few minutes.
5. Add milk, butter and nutmeg, and mash until smooth. Season to taste with salt and pepper and set aside.
6. Heat olive oil over medium heat in an oven proof skillet and add onions, carrots and mushrooms. Saute until onions are translucent – about 5 minutes and add garlic.
7. Stir for one minute and add rosemary, lentils, and corn starch, stirring until well combined.
8. Add tamari and tomatoes, and stock and bring to a boil until thickened. Season to taste with salt and pepper.
9. Spread the mashed potatoes over the lentil mixture and use a fork to create nooks and crannies.
10. Drizzle a bit of olive oil over the top if desired and transfer to oven and bake for 20 minutes or until bubbly – broiling for the last few minutes if you prefer crispy edges.

SERVES: 6