Vegan Lentil and Vegetable Shepherd's Pie
Ingredients
Filling
- 1 cup lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1 can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Topping
- 2 large potatoes
- 2 tablespoons dairy-free butter
- 3 tablespoons non-dairy milk
- 2 tablespoons nutritional yeast
Preparation
Cook lentils in water until tender, then drain
In a skillet, sauté onion and garlic until softened
Add carrots, celery, bell pepper, zucchini, and mushrooms, and cook until vegetables are slightly softened
Stir in crushed tomatoes, tomato paste, soy sauce, thyme, oregano, smoked paprika, salt, and pepper, and simmer until flavors combine
Boil potatoes until soft, then mash with dairy-free butter, non-dairy milk, and nutritional yeast until smooth
Spread the lentil and vegetable mixture in a baking dish, top evenly with mashed potatoes, and bake in a preheated oven at 375°F until the top is golden and crispy
