mashed potatoes:
Bring a large pot of water to a boil. Chop potatoes (peel, if preferred) and add them to boiling water.
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Cook until fork-tender for about 20 to 25 minutes, potatoes should be soft and cooked through.
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Once cooked, drain potatoes and add them back to the pot. Add plant-based milk, salt & pepper. Using a potato masher (for a more rustic dish), or a hand mixer, mash potatoes until smooth. Add & adjust any seasonings to your liking. Set aside & cover.
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pie filling:
Preheat oven to 350 degrees F.
As the potatoes cook, begin preparing the filling. Heat a large pot over medium-high heat and add olive oil.
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Add diced onions (and chopped parsnips, if using) and cook for three minutes, until softened. Then, add chopped mushrooms, cooking for an additional 3-4 minutes, until tender. Add spinach and cook until wilted.
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Add flour, salt & pepper, and any additional seasonings mixing thoroughly to combine and coating veggies with the flour.
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To the veggies, add the water (or veggie broth) and red wine (if using). Add the lentils (and peas, if using), mixing together with the sauce. Reduce heat to low and simmer mixture uncovered for 12 minutes, until the sauce is thickened slightly.
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Once the pie filling is done, remove it from the heat. Transfer filling to a lightly greased 9x13 baking dish and top with mashed potatoes, spreading evenly using a rubber spatula. Drizzle pie with olive oil to give it a golden crust.
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Bake for 25 minutes until the top is golden brown.
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Let cool slightly before serving & serve with steamed asparagus, or your favorite spring veggie!
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*leftovers can be frozen for up to one month, be sure to thaw frozen leftovers in fridge overnight & reheat in oven*
