Start by preparing the creamy, garlicky mashed potatoes. Then make the filling.

Prepare the mashed potatoes

Chop Yukon gold (or red) potatoes (with skin on), and add to a pot.

Add smashed garlic cloves to the pot

Add enough water to cover the chopped potatoes and garlic by an inch or two.

Boil the potatoes and garlic over medium-high heat, uncovered, for 15 to 20 minutes or until potatoes are fork-tender.

Drain potatoes and garlic and return them to the pot.

Add 1/3 cup of unsweetened, plain soy milk to the drained potato-garlic mixture. Use a hand mixer to whip potatoes until creamy. If the potatoes are too stiff, add another few tablespoons of soy milk until desired consistency. Set aside.

Make the filling

Preheat a large sauté pan over medium heat. Dry sauté the chopped onion for about 4 minutes or until it starts to brown.

Add chopped mushrooms and carrots and continue cooking for another 2 to 3 minutes. 

Stir in seasonings (aminos, black pepper, dried thyme, dried rosemary) and tomato paste. Continue cooking for 1 to 2 minutes. It should smell quite lovely.

Add dried lentils and low-sodium vegetable broth to the sauté pan. Stir well, and increase the heat to medium-high. Bring lentils and veggies to a gentle boil. Reduce heat to low, cover pan, and continue to cook until lentils are tender about 25 to 30 minutes.

Stir in frozen peas and corn, and cook for another 2 to 3 minutes. If peas and corn are still cold, do not worry. They will finish cooking in the oven.

Assemble, bake and serve

Preheat the oven to 425°F (220°C).

Add lentil and veggie mixture to a 7x11 casserole dish or 9x9 or 8x8 square baking pan.

Spoon on prepared garlic mashed potatoes.

Bake in a preheated oven for 12 to 15 minutes or until mashed potatoes start to brown and the lentil veggie mixture is bubbly.

Remove from the oven and let sit for 10 to 15 minutes before serving.

Garnish with fresh chopped herbs (if using), dish up, salt and pepper to taste, and enjoy!