Preheat oven to 400 degrees.
3 Yukon Gold potatoes, cut into quarters
½ cup unsweetened soymilk
Cracked pepper to taste
16 ounces fresh or frozen green beans
2 onions, diced
8 ounces mushrooms, sliced
2 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 cups cooked lentils (any color)
½ teaspoon ground black pepper
1 tablespoon Bragg Liquid Aminos
6 ounce can tomato paste
1 tablespoon vegetarian Worcestershire sauce
Steam potatoes for 15 minutes, until soft.
Drain and mash in a bowl with soymilk, rosemary and pepper. Set aside.
Steam green beans for 7 minutes, or until bright green and still firm.
Sauté onions on medium heat in a large skillet for 5 minutes, until translucent
Add mushrooms, garlic, and rosemary to the onions. Cook for 5 minutes, until the mushrooms begin to release their juices.
Add lentils, black pepper, and Bragg’s.
Stir in tomato paste and Worcestershire sauce, adding a small amount of water as necessary to combine ingredients.
Place the vegetable meat crumble mixture in a 10-inch cast-iron skillet or casserole dish.
Spread green beans atop mixture.
Spread the mashed potatoes over the top.
Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake another 5 minutes, or until potatoes begin to brown lightly.
Use frozen peas in place of green beans.