Traditional-Style Vegan Shepherd's Pie

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 3/4 cup cooked lentils
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons nutritional yeast
• 1 tablespoon vegan Worcestershire sauce
• 3 cups mashed potatoes
• 1/4 cup dairy-free milk of choice
• 2 tablespoons vegan butter or olive oil
• 1/4 cup vegan cheese, optional

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 3 minutes.
3. Add the carrots and celery and cook, stirring often, until slightly softened, about 5 minutes.
4. Add the lentils, thyme, oregano, rosemary, salt, and pepper and stir to combine. Cook for 1 minute.
5. Stir in the vegetable broth, tomato paste, nutritional yeast, and Worcestershire sauce. Simmer for 2 minutes.
6. Transfer the mixture to a 9-inch pie dish and spread out evenly.
7. In a medium bowl, combine the mashed potatoes, dairy-free milk, and vegan butter or olive oil. Mix until creamy and smooth.
8. Spread the mashed potatoes evenly over the filling. Sprinkle with vegan cheese, if using.
9. Bake for 25 minutes, or until the top is golden brown and the filling is bubbling.
10. Let cool for 10 minutes before serving.

Interesting Facts

• This vegan shepherd's pie is a great way to use up leftover mashed potatoes.
• The lentils in this recipe provide a hearty and satisfying texture.
• This dish is a great source of plant-based protein.