Vegan Lentil Shephard’s Pie

Vegan Lentil Shepherd’s Pie

Prep Time: 15 min
Cook Time: 45 min
Servings: 4–6

Mashed Potato Topping:

• 4 large potatoes, peeled and chopped

• 2–3 tbsp plant-based milk (almond, soy, oat, etc.)

• 2 tbsp vegan butter or olive oil

• Salt & pepper to taste

• (Optional) 1 tsp garlic powder or nutritional yeast for extra flavor

Instructions:

1. Boil potatoes in salted water until fork-tender.

2. Drain and mash with plant milk, vegan butter, salt, and pepper. Set aside.

Lentil-Veggie Filling:

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 garlic cloves, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1 cup mushrooms, chopped

• 1 cup green or brown lentils (cooked)

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp rosemary

• 1/2 tsp smoked paprika (optional)

• 1 ½ cups vegetable broth

• Salt & pepper to taste

• 1 tbsp soy sauce or tamari (optional for umami)