Shepherd’s Pie
Ingredients
- 3 lbs. Yukon gold potatoes
- 3-4 Tbsp. vegan butter
- Salt, to taste
- Pepper, to taste
- Splash unsweetened nondairy milk
- 1 medium yellow onion
- 1 clove garlic
- 1 Tbsp. olive oil
- 1 1/2 cup dry lentils
- 1 qt. vegetable stock
- 1 tsp. dried thyme
- 1/4 cup frozen corn
- 1/4 cup frozen peas
- 1/4 cup chopped carrots
- Pinch cornstarch, optional
Instructions
- Preheat the oven to 425ºF.
- Slice the potatoes in half and place in a pot. Cover with water. Boil for 20 to 25 minutes then drain and place back in the pot. Allow the excess water to evaporate.
- Mash with a potato masher or a fork and add the vegan butter, salt, pepper, and nondairy milk. Cover and set aside.
- In a large saucepan over medium heat, sauté the onion and garlic in the olive oil for 5 minutes, or until caramelized. Add additional salt and pepper then add the lentils, stock, and thyme. Bring to a boil then simmer for about 35 to 40 minutes, or until the lentils are tender.
- Add the frozen veggies, stir, and cover. Adjust the seasonings as desired, and add cornstarch or some of the mashed potatoes if the mixture needs thickening.
- Transfer to a 9-by-13-inch oven-safe pan and top with the mashed potatoes, smoothing them out using a wooden spoon or spatula. Bake for 10 minutes, or until slightly browned.
- Allow to cool slightly before serving and enjoy!
