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Place potatoes in a large pot and fill with water until they’re just covered.
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Bring to a boil on high heat, reduce to medium-high heat, cover and cook for 20-30 minutes or until they slide off a knife very easily.
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Once potatoes are cooked, drain and place back in the pot.
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Use a masher, or hand mixer, and mash until smooth.
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Add desired amount of coconut oil and coconut milk until desired consistency is reached. (I would suggest adding slowly to prevent overdoing it).
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Season with salt and pepper to taste and set aside.
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While the potatoes are cooking place lentils and vegetable stock in a medium pot.
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Cover and bring to a boil.
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Reduce heat and allow to simmer until all vegetable stock has been absorbed and lentils are soft.
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While potatoes and lentils are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 9x13 pan.
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In a large saucepan over medium heat, sauté onions, garlic and celery in coconut oil until lightly browned and caramelized (about 5 minutes).
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Add frozen vegetables and Gardein Beefless Ground.
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Cook, stirring occasionally until veggies are soft.
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Add thyme, salt, pepper and garlic powder adjusting to taste.
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Add cooked lentils and thoroughly mix in with the beefless ground and veggies.
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Transfer filling to your prepared oven-safe baking dish slightly push into the pan with a spatula.
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Carefully top with mashed potatoes. Smooth down with a spatula.
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Top with a sprinkle of nutritional yeast.
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Place in the oven and bake for 20-30 minutes or until the mashed potatoes are lightly browned on top.
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Let cool briefly before serving. The longer it sits, the more it will thicken.