Vegan Lentil and Vegetable Shepherd's Pie
Ingredients
- 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
- 2 large potatoes
- 2 tablespoons dairy-free butter
- 3 tablespoons non-dairy milk
- 2 tablespoons nutritional yeast
Preparation
Cook the lentils in water until tender, then drain and set aside.
In a skillet, sauté the onion and garlic until softened.
Add the carrots, celery, bell pepper, zucchini, and mushrooms, and cook until the vegetables are tender.
Stir in the crushed tomatoes, tomato paste, soy sauce, thyme, oregano, smoked paprika, salt, and pepper, then add the cooked lentils and simmer for about 10 minutes.
Meanwhile, boil the potatoes until soft, then mash them with the dairy-free butter, non-dairy milk, and nutritional yeast.
Preheat the oven to 375°F.
Spread the lentil and vegetable mixture in a baking dish, top with the mashed potatoes, and bake until the top is golden brown.
Allow to cool slightly before serving.
