Healthy Mushroom and Lentil Pie

Healthy Mushroom and Lentil Pie

Healthy mushroom and lentil pie in a rich and filling sauce. Then topped with creamy mashed potatoes!


9×13 Casserole Plate (or similar)


mashed potatoes

  • 3 pounds Yukon Gold potatoes, peeled (if desired) and quartered
  • 1/2 cup soy milk or plant milk, or your choice
  • sea ​​salt to taste


  • 1 cup brown lentils or 3 cups cooked or canned
  • If you are not using canned, 4 cups of water to cook the lentils (you can also use broth to sweeten)
  • 1 yellow onion chopped
  • 2 carrots peeled + chopped
  • 2 ribs celery chopped
  • 4 cloves of garlic peeled + minced
  • 8 ounces sliced ​​mushrooms
  • 2 cups of vegetable juice
  • 1/4 cup white whole wheat flour or gluten-free brown rice flour
  • 1 tablespoon of balsamic vinegar
  • 1/4 cup red wine
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
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