My family had French Canadian 2 crust meat pie weekly with cream of mushroom soup slathered over the top. This vegan version has become just as comforting
1c brown lentils cooked on stove in 2c water on stove until water gone and tender. I bring to boil and then lower to simmer.
2 carrots diced
1 1/2 stalks celery diced
1 sm yellow onion diced
2 cloves garlic minced. Hint: smash whole clove w/flat side of knife. Snip off tips and peel comes right off. Then use a garlic press to make quick work.
1c frozen mixed vegetables or peas and carrots
1c. chopped mushrooms
1/2c frozen corn defrosted
1/2c TVP (textured vegetable protein) I buy in bulk section
1T worteshire sauce
1t horseradish
miso or veg. broth paste
In instant pot, saute onion, carrot and celery in 1/2c water with 1t. miso paste or vegetable broth paste for 10 min. You can use just plain water also.
Add garlic and sauté 5 more min.
Turn off instant pot. Mix in brown cooked lentils that have been pulsed in cuisinart into a rough mash, tvp (textured vegetable protein), corn, mushrooms, mixed vegetables and peas, worsteshire and horseradish.
Spread mixture into 9x9 casserole dish. Spread mashed potatoes on top.
Mashed potatoes: Boil 2 large cubed unpeeled russet potatoes (can also use a mix of turnips, parsnips, sweet potato combo) in water til fork tender. Drain. Mash with 1/4c soy or almond beverage and a pinch of salt. Spread on top of filling mixture.
Bake at 350 for 30min.
