Measurements

• 1 cup 1
• 2 tablespoons Butter
• 2 Carrots
• 2 Celery stalks
• 1 cup Corn
• 1 cup Frozen Peas
• 3 cloves Garlic
• 1 cup Lentils
• 2 cups Mushrooms
• 1 teaspoon Paprika
• 1 teaspoon Pepper
• 4 Potatoes
• 1 teaspoon Salt
• 1 teaspoon Thyme
• 2 tablespoons Tomato Paste
• 2 cups Vegetable Broth
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• Boil the diced potatoes in salted water until tender, about 15 minutes.
• Drain and mash with 1% milk and butter.
• Set aside.
• In a large skillet, sauté the diced onion, garlic, carrots, and celery in a bit of vegetable broth until softened, about 5-7 minutes.
• Add the sliced mushrooms, cooked lentils, corn, frozen peas, paprika, pepper, salt, thyme, and tomato paste to the skillet.
• Stir well to combine.
• Pour the remaining vegetable broth into the skillet and bring to a simmer.
• Cook for about 10 minutes until the mixture thickens slightly.
• Transfer the vegetable and lentil mixture to a baking dish.
• Spread the mashed potatoes evenly over the top.
• Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
• Let cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.