Wanting something hot and comforting to ward off those winter blues? If so, then this is the recipe for you! Filled with savory mashed potatoes, lentils, vegan impossible crumbles, and roasted vegetables, this dish will surely not disappoint. Because of the delicious variety of flavors this recipe includes, I decided to top half of the dish with vegan cheddar cheese and the other half with vegan white cheddar. Try topping it with your favorite vegan cheese and let me know what you think!

Ingredients:

• 3 large carrots
• 3 lbs of golden yukon potatoes
• 1 parsnip
• 1 rutabaga
• 1 cup of lentils
• 8 oz pack of mushrooms
• 1 large onion
• vegan butter
• 4 cloves of garlic
• 1 pack of shredded vegan cheddar cheese
• 2 tbsp of tomato paste
• soy/oat milk
• 1 dark beer
• 2 tbsp of beefless buillion
• 1/2 cup of freshly chopped parsley (and/or green onion)

Instructions:

1. Boil large pot of salted water. Peel carrots, parsnip, potatoes, and rutabaga. Chop into large cubes. Boil veggies for about 30 minutes or until tender.
2. In a separate smaller pot, combine 1 cup of lentils with 2 cups of water, and a pinch of salt. Turn heat to high, once water starts to boil, reduce to a simmer and cover. Cook for 20 minutes.
3. Once veggies are tender, strain out the water. Separate the potatoes into a separate bowl and return the remaining veggies back into the large pot. Finely dice the carrots, parsnips, and rutabaga.
4. Finely chop onion and mushrooms. Add a tbsp of oil to a heated 10-inch cast iron skillet. Once heated, add onions and mushrooms to the pan, with a pinch of salt and pepper. Cook for 5 minutes, stirring every few minutes.
5. Finely dice garlic. Add garlic and tomato paste to skillet, stir to combine. Cook for 1-2 minutes until garlic and tomato paste start to slightly brown.
6. Slowly add beer to cast iron skillet and scrape the bottom of the pan to deglaze.
7. Add cooked lentils, chopped carrots, and veggies to the pan.
8. Add 2 cups of water and 2 tbsp of the beefless buillion to the skillet. Cook for 5-10min until slightly reduced. Salt and pepper to taste.
9. While skillet is cooking, move the pot of potatoes to a burner under medium heat. Add 4 tbsp of vegan butter, 1/2 cup of vegan milk, and 1 clove of minced garlic. Mash all ingredients together until desired consistency is achieved (I prefer them to be slightly chunky). Salt and pepper to taste.
10. Turn on oven to broil. Scoop mashed potatoes to create an even layer on top of the cast iron skillet. Top mashed potatoes with preferred brand of vegan cheese.
11. Place the cast iron skillet under the broiler for 2-3 minutes, checking frequently, until cheese and mashed potatoes are slightly browned.
12. Remove from oven and top with freshly chopped parsley (green onions would be a great choice too).