Ingredients:
- 1 cup green lentils, rinsed and drained
- 3 cups vegetable broth
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce or tamari
- 4 cups mashed potatoes (prepared separately)
- Salt and pepper to taste
Instructions:
a. In a saucepan, combine the green lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes or until the lentils are tender and the liquid is absorbed.
b. In a separate large skillet, heat the vegetable oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook until the vegetables soften.
c. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute. d. Add the cooked lentils, frozen peas, tomato paste, and soy sauce to the skillet. Mix everything together and let it simmer for a few more minutes to combine the flavors. Adjust the seasoning with salt and pepper.
e. Preheat your oven to 375°F (190°C).
f. Transfer the lentil mixture to a baking dish and spread it out evenly.
g. Carefully spread the mashed potatoes over the lentil mixture to form a top layer.
h. Bake the shepherd’s pie in the preheated oven for about 20-25 minutes or until the top is lightly golden.
i. Serve the vegan lentil shepherd’s pie hot and enjoy!
