Prep time: 10-15 min. Cook Time: 20-25 min. Total Time: 40 min.
Ingredients
1/2 Shredded Mozzarella (optional - or vegan cheese)
4 Large Potatoes, Peeled & Cubed
2 TBSP Butter (vegan butter)
TSP Salt
2 TBSP Olive Oil
1 Cup Mushrooms (optional)
1/2 Cup Minced Onions (optional)
1 Garlic Clove Minced
1/2 Can Black Beans
1 Can Lentils
1/2 Can Corn
1/2 Can Peas & Carrots
Cooking Instructions
Preheat oven to 375 degrees. Boil water for potatoes. While waiting for water to boil, saute mushrooms and onions in olive oil in a medium sauce pan. Boil potatoes until soft, mash with butter and salt until smooth. No clumps! If you like garlic and cheese, you can add garlic and shredded cheese (or ricotta) to your mashed potatoes for extra flavor.
Add minced garlic, black beans, lentils, corn, peas and carrots to the sauteed mushrooms and onions. Cook on medium for 5 - 7 minutes with the mushrooms/onions.
The vegetable mix is the base of your pie, to be placed first in the casserole dish, creating a thick, even layer. Next, create a layer with your mash potatoes, creating an even, thick layer. Top with shredded mozzarella.
Bake on 375 degrees for 15 - 20 minutes until slightly golden on the top.
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