Preheat oven to 400℉. Lightly grease a large casserole dish (9x12) with oil.
Bring a pot of water to boil and cook the potatoes and sweet potatoes for 10 to 12 minutes, or until fork tender. Drain the water, add the butter, garlic and onion powder and salt and pepper to taste. Mash until no lumps remain.
Meanwhile, heat 1 tbsp of oil or ¼ tsp water/broth in a large pot or skillet over medium heat. Add the Beyond Beef and cook for 5 to 7 minutes until browned and cooked through, breaking apart with a spatula. Add chopped onion and sauté until softened, another 3 to 4 minutes.
Add dried lentils, carrots and 2 cups veggie broth, bring to a boil and then reduce heat to simmer, cover and cook for 18-20 minutes until ‘al dente’. Once lentils are cooked, stir in 1 tsp garlic powder, Worcestershire sauce/balsamic vinegar, mushrooms, chickpeas, dried parsley and additional veggie broth.
In a small bowl or large measuring cup, mix cornstarch with ½ cup water, making sure no clumps remain at the bottom. Add the cornstarch-broth mixture into the pot and bring up to a simmer.6. Simmer for 5 minutes to thicken, stirring occasionally. Season with another ¼ tsp of salt and a ¼ tsp ground pepper. Taste and add additional seasoning as desired.
Spread the lentil and vegetable mixture in the prepared casserole dish. Spread the mashed potatoes on top of the lentil layer and bake until the edges of the potatoes are crispy and golden brown, 20 to 25 minutes. Allow to sit for 5 minutes then serve. ENJOY!
