Lentil Shepherd's Pie (Vegan) 2 cups cooked green lentils 2 cups diced carrots 2 cups diced celery 1 cup chopped onion 1 cup vegetable broth 1 tsp dried thyme Salt and pepper, to taste 5 cups mashed potatoes (use plant-based milk and butter for vegan option) Preheat oven to 375°F. In a large skillet over medium heat, combine lentils, carrots, celery, onion, vegetable broth, and thyme. Cook until vegetables are tender, about 10-15 minutes. Season with salt and pepper. Transfer the lentil mixture to a large baking dish and top with mashed potatoes. Bake for 25-30 minutes, until the potatoes are golden and the filling is bubbly.

Lentil Shepherd’s Pie (Vegan)

2 cups cooked green lentils
2 cups diced carrots
2 cups diced celery
1 cup chopped onion
1 cup vegetable broth
1 tsp dried thyme
Salt and pepper, to taste
5 cups mashed potatoes (use plant-based milk and butter for vegan option)

Preheat oven to 375°F. In a large skillet over medium heat, combine lentils, carrots, celery, onion, vegetable broth, and thyme. Cook until vegetables are tender, about 10-15 minutes. Season with salt and pepper. Transfer the lentil mixture to a large baking dish and top with mashed potatoes. Bake for 25-30 minutes, until the potatoes are golden and the filling is bubbly.

Serves 10

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