Vegan Shepherd's Pie

Ingredients

Filling:

• 1/2 tbsp vegetable oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 medium carrots, diced
• 1 stalk celery, diced (*see recipe notes)
• Spice mix: 1 tsp onion powder, 1 tsp dried thyme (or 2 tsp fresh), 1/2 tsp dried rosemary (or tarragon), 1/2 tsp sugar (or maple syrup), salt & pepper to taste
• 2 tbsp tomato paste
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp balsamic vinegar
• 1/4 cup vegetable stock
• 1/4 cup red wine OR more veggie stock
• 2 cups cooked lentils (cooked from dry or canned)
• 1/2 cup peas (frozen or canned)
• 1/2 cup fresh corn or canned

Mashed Potatoes:

• 2 pounds potatoes
• 1/4 cup plant-based milk
• 2 tbsp vegan butter OR vegetable oil (or use plant-based milk if oil-free)
• nutmeg, salt and black pepper (to taste)

Instructions

1. Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain.
2. Transfer back to the pot, add vegan butter, plant-based milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don't use a food processor or blender).
3. In the meantime, heat oil in a skillet over medium heat, add onion, garlic, carrot, celery, and all spices.Fry for about 3 minutes.
4. Add tomato paste, soy sauce, balsamic vinegar and stir to combine.
5. Add cooked lentils, corn, and peas and pour in the red wine and vegetable stock. Bring to a boil and let simmer for about 5-7 minutes or until slightly reduced.
6. Preheat oven to 390 degrees F (200 degrees C).
7. Spoon the lentil mixture into a baking dish (I used a square 9" baker). Spoon the mashed potatoes over the lentil mixture.
8. Bake for about 15 minutes, then broil for a few minutes to get it golden brown on top.
9. Garnish with fresh herbs and enjoy!