Vegan Shepherd’s Pie

Method

25 min prep · 60 min cook

1. 1

   Preheat the oven to 400°F (200°C).

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2. 2

   In a large pan, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft.

   Olive oilLarge onionGarlic

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3. 3

   Add the carrots, celery, and cook for 5 minutes. Stir in the lentils, vegetable broth, thyme, rosemary, and tomato paste.

   ⏱ 5 minCarrotsStalks celeryBrown lentilsVegetable brothThymeRosemaryTomato paste

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4. 4

   Bring to a boil, then reduce the heat and simmer for 25 minutes, or until the lentils are soft.

   ⏱ 25 minBrown lentils

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5. 5

   Stir in the frozen peas and cook for another 5 minutes. Season with salt and pepper to taste.

   ⏱ 5 minFrozen peasSalt and pepper to taste

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6. 6

   Add the vegan butter and almond milk to the potatoes and mash until smooth. Season with salt and pepper to taste.

   PotatoesVegan butterUnsweetened almond milkSalt and pepper to taste

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7. 7

   Spread the lentil mixture in an oven-proof dish. Top with the mashed potatoes and smooth with a spoon.

   Brown lentilsPotatoes

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8. 8

   Bake for 25 minutes, or until the top is golden. Let it stand for 5 minutes before serving.

   ⏱ 25 min

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Courses: Dairyfree, Quickeasy, Savorymuffins

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