Vegan Shepherd’s Pie Recipe

Ingredients

For the filling process

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, diced
• 1 cup green peas (fresh or frozen)
• 1 can (14 oz) lentils, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon soy sauce or tamari (optional)
• Salt and pepper to taste
• 1 teaspoon thyme
• 1 teaspoon rosemary

For the mashed potato topping

• 4 large potatoes, peeled and chopped
• 1/4 cup unsweetened non-dairy milk (such as almond or soy milk)
• 2 tablespoons vegan butter or olive oil
• Salt and pepper to taste

Directions

1. Preheat your oven to 375°F (190°C).
2. Start by making the mashed potato topping. Place the chopped potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
3. While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté until translucent, about 5 minutes.
4. Add the diced carrots, celery, and mushrooms to the skillet. Cook until the vegetables are tender, about 8-10 minutes.
5. Stir in the green peas, lentils, vegetable broth, tomato paste, soy sauce (if using), thyme, rosemary, salt, and pepper. Simmer for 5-10 minutes, until the mixture thickens slightly.
6. Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes using a potato masher or fork until smooth. Stir in the non-dairy milk and vegan butter or olive oil until creamy. Season with salt and pepper to taste.
7. Transfer the lentil and vegetable mixture to a baking dish and spread it out evenly. Top with the mashed potatoes, spreading them out into an even layer.
8. Bake in the preheated oven for 25-30 minutes, or until the mashed potatoes are lightly golden brown on top.

Remove from the oven and let cool for a few minutes before serving.

Enjoy!!