Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes

3 ea                 Yukon Gold potatoes cut into quarters

½ cup             Almond milk, unsweetened or any non-dairy or nut milk

tt                      Pepper

16 ozs             Fresh or frozen green beans

2 ea                 Onions, diced

8 ozs              Mushrooms, sliced

2 cloves          Garlic, minced

2 tbsp             Fresh rosemary, chopped

2 cups             Cooked lentils (any color)

½ tsp             Ground black pepper

2 tbsp             FiberMega

6 oz cn            Tomato paste

1 tbsp             Vegetarian Worcestershire sauce

1.  Preheat oven to 400°F.
2. Steam potatoes for 15 minutes, until soft.
3. Drain and mash in a bowl with soymilk, rosemary and pepper.  Set aside.
4. Steam green beans for 7 minutes, or until bright green and still firm.
5. Sauté onions on medium heat in a large skillet for 5 minutes, until translucent
6. Add mushrooms, garlic, and rosemary to the onions. Cook for 5 minutes, until the mushrooms begin to release their juices.
7. Add lentils,  black pepper, and Bragg’s.
8. Stir in tomato paste and Worcestershire sauce, adding a small amount of water as necessary to combine ingredients.
9. Place the vegetable meat crumble mixture in a 10-inch cast-iron skillet or casserole dish.
10. Spread green beans atop mixture.
11. Spread the mashed potatoes over the top.
12. Cover with aluminum foil and bake for 30 minutes.
13. Remove foil and bake another 5 minutes, or until potatoes begin to brown lightly.

Variations: Use fresh or frozen peas or spinach in place of green beans