lentil

Shepherd's pie

INGREDIENTS

– 2 Tablespoons olive oil – 1 yellow onion diced – 2 cloves garlic minced – 2 carrots chopped – 8 ounces button mushrooms sliced – 2 Tablespoons tomato paste – 3 Tablespoons all-purpose flour – 1 teaspoon salt – 1/2 teaspoon cracked black pepper – 1 teaspoon paprika – 1 Tablespoon fresh thyme chopped

INGREDIENTS

– 2 cups vegetable broth – 2 Tablespoons soy sauce – 1 1/2 cups brown lentils cooked – 1 cup peas fresh or rozen – chopped fresh parsley for garnish Mashed Potato Topping – 3 pounds red potatoes scrubbed clean and quartered – 1 1/2 cups unsweetened almond milk – 1/4 cup vegan butter – 2 teaspoons garlic powder – 1 teaspoon

STEP 1

Heat a large skillet over medium heat. Once heated, add the onion, garlic, and carrot. Cook until softened, about 3 minutes.

STEP 2

 Add the mushrooms and tomato paste to the skillet and cook for an additional 2 minutes.

STEP 3

Reduce the heat to medium-low. Stir in the flour, salt, black pepper, paprika, and thyme. Cook for 2 minutes, stirring continuously.

STEP 4

Pour in the vegetable broth and soy sauce, stirring to combine.

STEP 5

Add the lentils and peas to the skillet. Allow to cook for about 5 minutes, or until the sauce has thickened.

STEP 6

Once thickened, pour the mixture into a prepared baking dish, spreading it into an even layer.

STEP 7

Mash the potatoes with a potato masher to your desired consistency. If needed, add more milk, just a splash or two at a time, while mashing.

STEP 8

Once mashed, spread an even layer of mashed potatoes over the lentil filling in the baking dish.

STEP 9

Allow vegan mac and cheese to rest for 5 minutes to thicken further before serving. Enjoy your creamy vegan delight!

Tips for Making Lentil Shepherd's Pie:

Tips for Making Lentil Shepherd's Pie:

 Cook the lentils using your favorite method before adding them to this recipe, or use canned lentils that you’ve drained and rinsed.