Lentil and Vegetable Shepherd's Pie (Vegan) 2 cups cooked green or brown lentils 1 large onion, chopped 2 cloves garlic, minced 2 cups chopped carrots 2 cups chopped celery 2 cups chopped mushrooms 2 cups vegetable broth 1/4 cup tomato paste 1 tbsp fresh thyme leaves Salt and pepper, to taste 4 cups mashed potatoes (prepared with non-dairy milk and vegan butter) Preheat oven to 350°F. In a large skillet, heat 1 tbsp of oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Stir in carrots, celery, and mushrooms. Cook until vegetables are tender, about 10 minutes. Stir in lentils, vegetable broth, tomato paste, and thyme. Season with salt and pepper. Transfer mixture to a 9x13-inch baking dish. Spread mashed potatoes evenly over the lentil mixture. Bake for 25-30 minutes, until heated through and potatoes are golden brown.

Lentil and Vegetable Shepherd’s Pie (Vegan)

2 cups cooked green or brown lentils
1 large onion, chopped
2 cloves garlic, minced
2 cups chopped carrots
2 cups chopped celery
2 cups chopped mushrooms
2 cups vegetable broth
1/4 cup tomato paste
1 tbsp fresh thyme leaves
Salt and pepper, to taste
4 cups mashed potatoes (prepared with non-dairy milk and vegan butter)

Preheat oven to 350°F. In a large skillet, heat 1 tbsp of oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Stir in carrots, celery, and mushrooms. Cook until vegetables are tender, about 10 minutes. Stir in lentils, vegetable broth, tomato paste, and thyme. Season with salt and pepper. Transfer mixture to a 9×13-inch baking dish. Spread mashed potatoes evenly over the lentil mixture. Bake for 25-30 minutes, until heated through and potatoes are golden brown.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.