Lisa's Southern Kitchen

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Ingredients:

• 8 Potatoes, peeled and diced

• 2 cans Lentils

• 1 pint Fresh Mushrooms, sliced

• 1 Onion, diced

• 3 Cloves Garlic, crushed

• 1 tsp. Dried Thyme

• 1 tsp. Dried Sage

• Salt and Black Pepper to taste

• 1 tsp. Olive Oil

• 1 tsp. Gluten Free Worcestershire Sauce

• 1 tbsp. Soy Sauce

• 1 cup Vegetable Broth

• 2 tbsp. Dairy-Free Milk

• 1 tbsp. Vegan Butter

Instructions:

1. Preheat oven to 350 degrees and grease a baking dish with cooking spray.
2. In a skillet over med high heat add in olive oil, onions, garlic and cook until tender.
3. Add in lentils, vegetable broth and Worcestershire sauce and soy sauce, thyme sage, salt and black pepper, stir well until combined and let simmer about 1/2 hour and stir occasionally.
4. In a pot of boiling water cook the potatoes until tender, drained and add potatoes back to same pot and add in butter, milk and use a potato masher to mash potatoes until combined.
5. Pour in the lentils mixture into greased baking dish and top with mashed potatoes spreading out evenly on top.
6. Bake for 35 minutes until light golden brown and bubbly hot and serve warm.