Ingredients:
For the filling:
1 large onion, chopped
3 garlic cloves, minced
2 medium carrots, chopped
2 stalks celery, chopped
2 cups mushrooms, chopped
1 can lentils, drained and rinsed
1 cup frozen peas
2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 tablespoons olive oil
Salt and pepper, to taste
For the topping:
4 medium potatoes, peeled and diced
1/4 cup non-dairy milk
2 tablespoons vegan butter
Salt and pepper, to taste
Instructions:
Preheat oven to 375°F.
Heat olive oil in a large pan over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
Add the chopped carrots and celery, and sauté for another 5 minutes.
Add the chopped mushrooms, and continue cooking until the mushrooms are tender and release their juices.
Stir in the lentils, frozen peas, tomato paste, soy sauce, dried thyme, dried rosemary, salt and pepper, and cook until the mixture is heated through.
Meanwhile, cook the diced potatoes in a pot of boiling water until tender, about 15-20 minutes.
Drain the potatoes, and mash them with non-dairy milk, vegan butter, salt, and pepper to taste.
Spread the filling mixture into a 9x13 inch baking dish, and top with the mashed potatoes.
Bake for 25-30 minutes, until the top is golden brown and the filling is bubbling.
Let cool for a few minutes before serving.
Enjoy your vegan shepherd's pie, a hearty and delicious vegetarian dinner recipe!