This plant-based version of the traditional Irish vegetable pie with a mashed potato topping, will warm-up your insides on a cold winter evening.
Boil potatoes in a medium saucepan and until tender, approximately 20 minutes. Drain and place in back in saucepan.
Preheat oven to 400 degrees F.
Add 1/4 cup veggie broth and 1/4 cup soy milk to potatoes in sauce pan. Mash with potato masher until fluffy. Sprinkle with salt and pepper to taste. Set aside.
In a non-stick skillet, saute onion, garlic, celery and mushrooms in water or white wine until tender.
Remove pan from heat. Add lentils, frozen vegetables, aminos, Worcestershire sauce, herbs and cornstarch. Stir until well mixed.
Put skillet back on the heat and slowly pour in 1 cup vegetable broth, stirring constantly until mixture starts to thicken and there are no lumps in the gravy.
Spoon vegetable/lentil mixture into a casserole dish. Spread the mashed potatoes over the top and sprinkle with paprika.
Enjoy two hearty servings!