Vegan Shepherd’s Pie

Method

25 min prep · 60 min cook

1. Preheat the oven to 400°F (200°C).

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

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

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

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

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

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

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

Courses: Dairyfree, Quickeasy, Savorymuffins

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