Shepherd’s Pie

Method

20 min prep · 45 min cook

1. 1

   For the filling, heat olive oil in a pan. Add onion, garlic, carrots, and celery. Cook until softened.

   Olive oilOnionGarlicCarrotsStalks celery

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2. 2

   Add lentils, vegetable broth, tomato paste, rosemary, thyme, salt, and pepper. Bring to a boil, then simmer until lentils are cooked, about 25 minutes. Stir in frozen peas.

   ⏱ 25 minBrown lentilsVegetable broth2 tbsp tomato pasteRosemaryThymeSalt and pepperCop frozen peas

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3. 3

   For the mashed potatoes, boil potatoes until tender. Drain and mash with vegan butter, almond milk, salt, and pepper.

   Salt and pepperLarge potatoesVegan butterUnsweetened almond milk

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4. 4

   Spread the filling in a baking dish. Top with mashed potatoes. Bake for 20 minutes, or until the top is golden.

   ⏱ 20 minLarge potatoes

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5. 5

   Serve

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