Ingredients: Any leftover veggies
- 2 cups mashed potatoes (use leftover potatoes)
- 1 cup lentils (cooked or canned)
- 1 onion, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp thyme
- 1 tsp rosemary
- 2 cups vegetable broth
- 2 tbsp olive oil Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large pan, heat olive oil over medium heat.
- Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Add the cooked lentils, tomato paste, soy sauce, thyme, rosemary, vegetable broth, peas, salt, and pepper.
- Stir everything together and let it simmer for 10-15 minutes until the mixture thickens.
- Transfer the lentil mixture into a baking dish and top with mashed potatoes.
- Smooth out the mashed potatoes and use a fork to create a rough texture on top (this will give it a crispy finish).
- Place the dish in the oven and bake for 20 minutes or until the top is golden and crispy.
- Serve hot and enjoy!
superuser Jan. 8, 2025, 11:23 a.m. wrote:
Good!