Vegan Lentil Shepherd's Pie

Ingredients - Serves 6

• Salt and pepper - To taste
• Vegan butter - 2 tablespoons
• Almond milk - 1/2 cup
• Potatoes - 4 large, peeled and chopped
• Soy sauce - 1 tablespoon
• Tomato paste - 2 tablespoons
• Frozen peas - 1 cup
• Vegetable broth - 2 cups
• Green lentils - 1 cup, dried
• Garlic - 2 cloves, minced
• Carrots - 2, chopped
• Onions - 1 large, chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Preheat the oven to 400°F.
2. Heat the olive oil in a large pan over medium heat. Add the onions, carrots, and garlic and cook until softened.
3. Add the lentils, vegetable broth, peas, tomato paste, and soy sauce. Bring to a boil, then reduce the heat and simmer until the lentils are tender.
4. While the lentils are cooking, boil the potatoes until tender. Drain and mash with the almond milk and vegan butter. Season with salt and pepper.
5. Spread the lentil mixture in a baking dish. Top with the mashed potatoes.
6. Bake for 20-25 minutes, or until the potatoes are golden and the filling is bubbling. Let cool for a few minutes before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Calories: 350
• Fat: 10g
• Carbs: 50g
• Protein: 15g
• Sodium: 500mg
• Sugar: 8g