From “Vegan Cooking for Carnivores,” by Roberto Martin. Makes 8 servings.
Ingredients
1 cup dried French green lentils, rinsed, or one 12-ounce package of Smart Ground Original or Boca Meatless Ground Crumbles
2 pounds russet potatoes
4 tablespoons vegan butter, melted
½ cup warm almond or soy milk
1 tablespoon chopped fresh chives (optional)
Kosher salt and freshly ground black pepper
2 tablespoons high-heat oil such as safflower or grapeseed oil
1 white or brown onion, diced small
3 garlic cloves, minced
2 celery stalks, minced
1 large carrot, cut into small dice
1 teaspoon fresh or dried thyme
3 tablespoons all-purpose flour
1½ cups broth made from Better Than Bouillon No Beef Base or Better Than Bouillon Vegetable Base
½ cup frozen peas
Directions
Preheat oven to 420 degrees. If you are using lentils instead of meat substitutes, place lentils in a medium pot and cover with 1 inch of cold water.
Cover the pot and bring the water to a boil. Reduce the heat to medium-low and simmer for 20 minutes. The lentils will most likely be undercooked but that is OK as they will be further cooked later. Drain the lentils and reserve.
If you are using meat alternative, follow the directions and set aside.
While the lentils are cooking, make the mashed potatoes. Peel and rinse the potatoes and place them in a large pot. Fill the pot with water to at least 3 inches above the potatoes. Bring to a boil, reduce the heat, and simmer until the potatoes are soft.
Drain the potatoes and place them in an ovenproof baking dish or pan. Bake them for 5 minutes, to remove excess moisture, and leave the oven on.
Working quickly, being careful not to burn yourself, push the potatoes through a potato ricer or mash them with a potato masher. Add the melted butter, warm milk, and chopped chives, if using, and stir until well-incorporated. Season to taste with salt and freshly ground black pepper.
Heat a large sauté pan over medium heat, add the oil, and wait until it shimmers. Add the diced onions and sauté for 5 minutes, or until the onions begin to show color. Add the garlic, celery, carrot, and thyme and cook for 3 minutes more.
Sprinkle the flour over the vegetables and stir in.
Carefully pour broth into the pan and stir until well incorporated.
Stir the lentils, or meat alternative, into the pan and stew for 5 minutes.
Add the peas to the lentil mixture and season to taste with salt and pepper. Spread the mixture evenly into an 11-by-7-inch ovenproof baking dish.
Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up. Smooth the top with a rubber spatula. Bake the pie for 25 minutes, or until the potatoes begin to brown. Allow the pie to cool at least 15 minutes before serving.
