Vegan Shepherd's Pie

This Vegan Shepherd's Pie beautifully combines traditional comfort food with wholesome plant-based ingredients. A savory filling of lentils, vegetables, and aromatic herbs is topped with creamy mashed potatoes, enhanced with a hint of garlic and nutritional yeast for a cheesy flavor. It's a hearty, satisfying dish that respects dietary restrictions while still being delicious and comforting.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 3 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce (vegan)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened plant milk
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil

Instructions:

1. In a large pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender. Drain any excess liquid.
2. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
3. Add the carrots and celery, cooking until softened, about 5-7 minutes.
4. Stir in the cooked lentils, tomato paste, Worcestershire sauce, peas, thyme, rosemary, salt, and pepper. Cook for another 5 minutes, then remove from heat.
5. Meanwhile, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
6. Mash the potatoes with plant milk, nutritional yeast, and a pinch of salt until creamy.
7. Preheat the oven to 400°F (200°C).
8. In a baking dish, spread the lentil mixture evenly, then top with the mashed potatoes, smoothing them out with a spatula.
9. Bake for 25-30 minutes until the top is slightly golden. Let it cool for a few minutes before serving.