• 1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
• Sea salt + black pepper to taste
• 1-2 Tbsp olive oil (if avoiding oil, add more almond milk or vegetable broth)
• 2-4 Tbsp unsweetened almond milk or vegetable broth (for added moisture)
• 1 Tbsp water ((or avocado or olive oil))
• 1/2 cup chopped shallot
• 2 cups sliced cremini (or button) mushrooms
• 1-2 Tbsp coconut aminos
• 1 pinch each salt and pepper
• 2 Tbsp chopped fresh thyme ((or sub rosemary // use dried if fresh is unavailable))
• 2/3 cup dry green lentils ((rinsed + drained // optional: soak overnight in cool water to improve digestibility))
• 2-3 cups vegetable broth ((or store-bought))
• 1 Tbsp tomato paste ((optional))
• 2 Tbsp mashed potatoes ((recipe above // for thickness))