Vegan Shepherds Pie

This vegan version of the classic Shepherd's Pie is made with hearty vegetables, lentils, and topped with creamy mashed potatoes.

Ingredients - Serves 6

Preheat the oven to 375°F.
Boil the diced potatoes in a large pot of salted water until tender. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
Add the cooked lentils, tomato paste, vegetable broth, frozen peas, thyme, rosemary, salt, and pepper to the skillet. Stir well to combine.
Simmer the mixture for 10 minutes, or until the liquid has reduced and the flavors have melded together.
Transfer the lentil and vegetable mixture to a baking dish.
In a separate bowl, mash the boiled potatoes with a potato masher or fork. Season with salt and pepper to taste.
Spread the mashed potatoes evenly over the lentil and vegetable mixture in the baking dish.
Bake in the preheated oven for 25 minutes, or until the top is golden and the filling is bubbling.
Remove from the oven and let it cool for a few minutes before serving.
Serve hot and enjoy!