Ingredients:
For the Filling:
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup mushrooms, sliced
1 can (15 oz) lentils, drained and rinsed (or cooked lentils)
1 cup frozen peas
1 tablespoon tomato paste
1 cup vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
For the Mashed Potato Topping:
2 lbs (about 4-5 medium) russet potatoes, peeled and diced
1/4 cup vegan butter
1/2 cup unsweetened almond milk (or any other non-dairy milk)
Salt and pepper, to taste
Instructions:
Prepare the Mashed Potatoes:
Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to simmer. Cook until potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add vegan butter and almond milk. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste. Set aside.
Prepare the Filling:
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet or pan over medium heat. Add chopped onion and sauté until translucent.
Add minced garlic, diced carrots, diced celery, and sliced mushrooms. Cook for about 5-7 minutes until vegetables are tender.
Stir in drained lentils, frozen peas, tomato paste, vegetable broth, dried thyme, dried rosemary, salt, and pepper. Cook for another 5 minutes until the mixture is heated through and slightly thickened. Adjust seasoning to taste.
Assemble the Shepherd’s Pie:
Transfer the lentil and vegetable mixture to a 9×13 inch baking dish or a similar size casserole dish, spreading it out evenly.
Spoon the mashed potatoes over the filling, spreading them out with a spatula to cover completely and create a smooth top.
Bake:
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the shepherd’s pie is heated through and the top is lightly golden.
