Lentil Mushroom Stew over Mashed Potatoes

10 oz yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
1 tablespoon, Butter, unsalted
10 g, Instant Dry Milk, Non-Fat
MUSHROOM LENTIL GRAVY
1 teaspoon, Canola oil
0.25 cup chopped onion
1 cups sliced cremini (or button) mushrooms
1 tsp coconut aminos
1 Tbsp chopped fresh thyme (or sub rosemary // use dried if fresh is unavailable)
0.5 cup dry green lentils
1-1.5 cups water
6 g Better Than Bouillon Bouillon, Vegetarian, No Chicken Base
0.5 Tbsp tomato paste

Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.
Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.
Add thyme, lentils, and 2 cups vegetable broth (480 ml // or the smaller end of the range if adjusting recipe size). Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.
In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.
Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.
Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor (optional – we didn’t find it necessary). Turn off heat and let the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g // or more as needed) mashed potatoes to the lentil mushroom stew and stir in to thicken.