Vegan Shepherd’s Pie
What You'll Need
6 cups Creamy Mashed Potatoes
1 cup lentils dry
3 cups vegetable broth or water
SHEPHERD’S PIE FILLING
1 cup carrots chopped, about 2-3 medium carrots
1 cup mushrooms, chopped
½ cup celery chopped, about 1 large or 2 small stalks
½ cup peas fresh or frozen
1 medium onion, chopped
1 tsp garlic salt
½ tsp thyme
½ tsp salt (optional)
¼ tsp black pepper
1 tsp tamari or soy sauce
¼ cup vegetable broth
How to Make It
1 Prepare the Creamy Mashed Potatoes.
2 Cook lentils in 3 cups vegetable broth or water per package directions. Drain and set aside.
3 When the lentils are about 15 minutes from being finished, heat the 1/4 cup vegetable broth in a large skillet over medium heat. Add carrots, mushrooms, celery, peas, onion and spices and saute until tender, about 10-15 minutes.
4 Preheat oven to 400 degrees F.
5 Lightly grease a 9" x 13" glass baking casserole dish.
6 Add the cooked lentils to the skillet with the vegetables and stir to combine. Taste the mixture and add more salt/spices if desired.
7 Transfer the lentil mixture to the prepared baking dish and spread evenly across the bottom.
8 Add the Vegan Mashed Potatoes and spread evenly across the top of the lentil mixture.
9 Bake for approximately 20-30 minutes or until heated through.
10 Serve topped with vegan gravy if desired.
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