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Recipes » Main Dish » Vegan Shepherd’s Pie
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Vegan Shepherd’s Pie

1 cup lentils dry

3 cups vegetable broth or water


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

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.

Vegan Shepherd’s Pie

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