Ingredients
1 pound white potatoes, peeled and cut into 1-inch cubes
cup milk, warm
1 tablespoon butter
1 onion
1 cup red bell pepper, sliced
1 cup sliced carrots
1 cup peas
1 cup sliced green beans
1 cup cooked or canned (rinsed) red lentils
2 garlic cloves, minced
1 cup vegetable stock
1 tbsp flour
1 tbsp fresh thyme or 1 tsp dried
1 bay leaf
2 tsp vegetarian Worchester sauce (optional)
1 tbsp olive oil
2 tbsp tomato paste
1/8 tsp smoked paprika
Salt, pepper to taste
Cook the potatoes in plenty of boiling salted water until tender. Drain and transfer to a large bowl. Add the milk and butter and mash it with a potato masher until smooth. Season with salt to taste. Set aside.
In a large pan heat the olive oil over medium heat. Add the onion, garlic, carrots and saute for 2 minutes. Add the red pepper, green beans and the peas and cook for 2 minutes.
Pour the stock into a small pan. Using a whisk, mix the stock and slowly incorporate the flour. Add tomato paste, thyme, bay leaf and Worchester sauce (if using). Stir in a pinch salt and ground pepper. Add the stock mixture to the sauted vegetables and simmer for 15 minutes. Stir in lentils and combine. Remove from the heat. Adjust to taste if necessary.
In a 1015-inch baking dish add veggie mixture. Spread the mixture in an even layer and top with potato mash. Run a fork over the top to create a swirl texture. Sprinkle with smoked paprika. Bake in preheated oven to 375 F for 30 minutes. Let rest for 5 minutes before serving.
Preparation time: 10 minutes
Cooking time: 50 minutes
