Vegan Lentil Shepherds Pie

The classic Shepherds Pie made with lentils, vegetables, and creamy mashed potatoes. This vegan version is comforting and hearty.

Ingredients:

• 1 cup dry green lentils, rinsed
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 4 cups mashed potatoes made from about 4 large potatoes
• 2 tablespoons nutritional yeast optional, for added flavor
• Fresh parsley for garnish optional

Instructions:

Preheat the oven to 375F 190C

In a large pot, combine the lentils and vegetable broth

Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender but not mushy

Drain any excess liquid and set aside

In a large skillet, heat the olive oil over medium heat

Add the chopped onion and cook until translucent, about 5 minutes

Add the minced garlic, diced carrots, and diced celery to the skillet

Cook for another 5 minutes, or until the vegetables are tender

Stir in the cooked lentils, frozen peas, dried thyme, dried rosemary, salt, and pepper

Cook for an additional 2-3 minutes, allowing the flavors to meld together

Remove from heat

Transfer the lentil and vegetable mixture to a lightly greased 9x13-inch baking dish

Spread the mashed potatoes evenly over the top, smoothing with a spatula

Bake in the preheated oven for 25-30 minutes, or until the mashed potatoes are lightly golden and the filling is bubbly

Optional: Sprinkle nutritional yeast over the mashed potatoes for added flavor, and garnish with fresh parsley before serving

Serve hot and enjoy