Lentil Shepherd’s Pie

Ingredients:

• 1 cup of lentils
• 2 cups of vegetable broth
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, diced
• 2 stalks of celery, diced
• 1 cup of frozen peas
• 2 tablespoons of tomato paste
• 1 teaspoon of thyme
• Salt and pepper to taste
• 4 cups of mashed potatoes
• 1/2 cup of shredded vegan cheese (optional)

Instructions:

1. Cook Lentils

1. In a large pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes or until lentils are tender. Drain any excess liquid.

2. Saute Vegetables

1. In a separate pan, heat some oil over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.
2. Stir in tomato paste, thyme, salt, and pepper. Cook for another 2 minutes.

3. Assemble Shepherd’s Pie

1. Preheat oven to 375°F (190°C).
2. Combine cooked lentils, sauteed vegetables, and frozen peas in a baking dish.
3. Spread mashed potatoes over the lentil mixture, covering it completely.
4. Sprinkle vegan cheese on top, if desired.

4. Bake

1. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbly.
2. Let cool for a few minutes before serving.