Lentil Shepherd’s Pie

Ingredients

Mashed Potatoes

• 3-4 large russet potatoes

• 1/4 cup vegan butter

• 1/2 cup unsweetened, non-dairy milk

• Salt & pepper to taste

Filling

• 3 tablespoons olive oil

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 1 1/2 cup dry lentils

• 2 teaspoons dried rosemary

• 2 teaspoons dried thyme

• Salt & pepper to taste

• 2 tablespoons vegan Worcestershire sauce

• 3 tablespoons tomato paste

• 3 tablespoons cornstarch

• 1 1/2 cups vegetable broth

• 3 cups frozen veggie mix

Instructions

Mashed Potatoes 

1. Peel and chop potatoes into large chunks. Place them in a large pot and cover with cold water. Bring to a boil and cook uncovered for about 15 minutes or until tender.

2. Drain the potatoes and return to the pot. Add the butter, milk, salt and pepper to taste and mash until smooth.

Lentils

1. Place the lentils in a strainer.  Thoroughly rinse under running water.

2. Add to a small pot with 4 cups of water.  Bring to a boil and then reduce the heat to a simmer.

3. Cover and let simmer for 20-25 minutes until the lentils are soft.  Drain excess water. 

Filling: 

1. Preheat the oven to 400℉.

2. In a large pan, warm oil over medium heat, then add the onion and sauté for 3-4 minutes. Add the garlic and cook for one more minute.

3. To the pan, add the lentils, rosemary, thyme, salt, pepper, Worcestershire sauce and tomato paste. Stir to combine and cook for 1 minute.

4. Add the cornstarch and stir well until incorporated and no clumps remain.

5. Stir in the broth and frozen veggies. Bring to a boil then reduce to a simmer and cook for 5 minutes.

6. Pour the lentil mixture into a 9×13 inch baking dish.  Spread it into an even layer, then spoon the mashed potatoes on top.

7. Bake for 25-30 minutes until golden brown. (I usually bake for 25 minutes and then broil for 5 minutes)