Lentil Shephard’s Pie

In a medium pot, combine the lentils and vegetable broth (or water). Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and diced carrots. Sauté for about 5-7 minutes, until the vegetables are softened.

Add the minced garlic, frozen peas, dried thyme, and dried rosemary to the skillet. Sauté for an additional 2 minutes.

Stir in the cooked lentils and tomato paste. Season with salt and pepper to taste. Cook for a few more minutes, allowing the flavors to combine. Set aside.

In a separate pot, cover the cubed potatoes with water. Bring to a boil and cook until the potatoes are tender, about 15 minutes. Drain the potatoes.

Mash the potatoes using a potato masher or fork. Add the unsweetened almond milk, vegan butter (or olive oil), salt, and pepper. Continue mashing until smooth and creamy.

Preheat your oven to 375°F (190°C).

In a baking dish, spread the lentil filling evenly as the bottom layer.

Spread the mashed potato mixture on top of the lentil filling, creating an even layer.

Use a fork to create a textured pattern on the mashed potato topping.

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and the edges are bubbling.