Lentil Shepherd's Pie (Vegan) 4 cups cooked green lentils 2 tbsp olive oil 2 cups chopped onion 2 cups diced carrots 2 cups frozen peas 1 cup vegetable broth 10 cups mashed potatoes Salt and pepper, to taste Preheat oven to 375°F. In a large skillet, heat olive oil over medium heat. Add onion and carrots, and cook until softened. Stir in cooked lentils, peas, and vegetable broth. Season with salt and pepper. Transfer the mixture to a baking dish and top with mashed potatoes. Bake for 30-35 minutes, until the filling is bubbly and the potatoes are golden.

Lentil Shepherd’s Pie (Vegan)

4 cups cooked green lentils
2 tbsp olive oil
2 cups chopped onion
2 cups diced carrots
2 cups frozen peas
1 cup vegetable broth
10 cups mashed potatoes
Salt and pepper, to taste

Preheat oven to 375°F. In a large skillet, heat olive oil over medium heat. Add onion and carrots, and cook until softened. Stir in cooked lentils, peas, and vegetable broth. Season with salt and pepper. Transfer the mixture to a baking dish and top with mashed potatoes. Bake for 30-35 minutes, until the filling is bubbly and the potatoes are golden.

Serves 10

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