Vegan Lentil Shepherd's Pie

local_grocery_store Ingredients

• 1 cup brown lentils, rinsed and drained
• 2 cups vegetable broth

restaurant_menu Method

1. 1.Preheat the oven to 375°F. Heat the oil in a large skillet over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes.
2. 2.Add the garlic and cook for another minute. Add the lentils, vegetable broth, tomato paste, soy sauce, and herbs and bring to a simmer. Cook for 20-25 minutes, until the lentils are tender and the mixture has thickened.
3. 3.Meanwhile, make the mashed potatoes. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and mash with the vegan butter, non-dairy milk, salt, and pepper.
4. 4.Transfer the lentil mixture to a 9x13 inch baking dish. Spread the mashed potatoes over the top and smooth with a spatula. Bake for 20-25 minutes, until the potatoes are golden and the filling is hot and bubbly.

lightbulb_outline Tips

• chevron_rightFeel free to add any other vegetables you like to the filling, such as mushrooms, peas, or corn.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days or frozen for up to 1 month.