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Ingredients
  • subheading: FOR THE POTATO TOPPING:
  • 3 lbs. russet potatoes peeled and cubed (about 3 to 4 large)
  • 4 tablespoons vegan butter divided (½ stick)
  • ⅔ cup creamy non-dairy milk see notes
  • 2 tablespoons nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste (optional)
  • subheading: FOR THE FILLING:
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 6 ounces cremini mushrooms finely chopped
  • ¼ cup tomato paste
  • 3 tablespoons flat-leaf parsley finely chopped*
  • 1 tablespoon fresh rosemary minced*
  • 1 tablespoon fresh thyme leaves*
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Vegan Worcestershire sauce Optional, but recommended
  • 3 to 5 cloves garlic minced
  • 2 tablespoons all purpose flour or brown rice flour for gluten-free
  • 4 cups cooked green lentils see note
  • 2 cups frozen vegetable blend* peas, carrot, and corn
  • 1 ½ cups imitation "beef" broth or sub vegetable broth
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