Vegan Lentil and Veggie Shepherd's Pie

Instructions

1. 1

   Rinse the lentils under cold water. In a pot, combine lentils and 2 cups of water. Bring to a simmer and cook for 15-20 minutes until tender. Drain any excess water.

2. 2

   While the lentils are cooking, peel and chop the potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.

3. 3

   Meanwhile, dice the onion, carrots, and celery. Mince the garlic.

4. 4

   In a large skillet over medium heat, add olive oil. Sauté onion, carrots, and celery until soft, about 5-7 minutes.

5. 5

   Add garlic, tomato paste, cooked lentils, vegetable broth, soy sauce, thyme, frozen peas, and corn to the skillet. Stir and simmer for 10 minutes. Season with salt and pepper to taste.

6. 6

   Preheat the oven to 375°F (190°C).

7. 7

   Drain the cooked potatoes and return them to the pot. Add almond milk and vegan butter. Mash until smooth and creamy. Season with salt to taste.

8. 8

   Spread the lentil mixture in an even layer in a baking dish. Top with the mashed potatoes, smoothing the surface.

9. 9

   Bake in the oven for 25-30 minutes until the top is golden and slightly crispy.

10. 10

    Let the shepherd's pie cool for a few minutes before serving.