Vegan Shepherd's Pie

🛒 Ingredients

• Russet Potatoes 1000 g · 770 kcal
• Unsweetened Soy Milk 120 g · 50 kcal
• Vegan Butter 30 g · 210 kcal
• Olive Oil 15 g · 120 kcal
• Yellow Onion 150 g · 60 kcal
• Carrots 150 g · 60 kcal
• Celery 100 g · 16 kcal
• Garlic 15 g · 20 kcal
• Cremini Mushrooms 200 g · 44 kcal
• Green Lentils (dried) 200 g · 680 kcal
• Low-sodium Vegetable Broth 700 g · 35 kcal
• Tomato Paste 30 g · 24 kcal
• Tamari (gluten-free soy sauce) 15 g · 10 kcal
• Dried Thyme 2 g · 6 kcal
• Dried Rosemary 1 g · 4 kcal
• Frozen Green Peas 150 g · 120 kcal
• Frozen Sweet Corn 150 g · 130 kcal

👨‍🍳 Instructions

1. Peel and chop potatoes into large chunks, then boil in salted water until very tender; drain and mash thoroughly with unsweetened soy milk and vegan butter until smooth and creamy, seasoning with salt and pepper to taste.
2. Preheat oven to 190°C (375°F). In a large oven-safe dish, heat olive oil over medium heat, then sauté diced onion, carrots, and celery for 5-7 minutes until softened.
3. Add minced garlic and sliced cremini mushrooms; cook for another 3-5 minutes until mushrooms soften and release their liquid.
4. Stir in dried green lentils, vegetable broth, tomato paste, tamari, dried thyme, and dried rosemary. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes until lentils are tender, stirring occasionally.
5. Stir in frozen green peas and corn; cook for another 2-3 minutes until heated through. Taste and adjust seasoning as needed.
6. Spread the lentil and vegetable filling evenly in the oven-safe dish. Carefully spoon the mashed potato topping over the filling, spreading it to the edges and creating peaks with a fork for a rustic look.
7. Bake for 25-30 minutes, or until the mashed potato topping is golden brown and the filling is bubbly. Let stand for 5-10 minutes before serving.