Saute onion and garlic in 1 Tbsp. butter until translucent.
Add drained, chopped tomatoes and saute 2 minutes.
Crumble and add Extreme Griller patties, the lentils and herbs. cook over low heat for 5 minutes.
Quarter potatoes and boil until tender. Drain water and add remaining butter, soy milk and salt, and mash until fluffy.
Cook peas in ¼ cup water until just thawed.
Butter large casserole and place Extreme Griller patty mixture in the bottom.
Drain peas and add to casserole.
Cover with mashed potatoes.
Bake in covered dish for 30 minutes at 350 degrees F.
Uncover and bake for an additional 15 minutes.
Serve with your favourite gravy.
1 large onion, diced
2 cloves garlic, minced
4 Tbsp. vegan butter
1 14oz can plum tomatoes, chopped
3 Extreme Griller patties
1 19oz can brown lentils
1 Tbsp. Sage
¼ Tsp. Rosemary
¼ Tsp. Thyme
8 medium Potatoes
½ cup Soy Milk
½ Tsp. Sea Salt
3 cups Frozen Peas