Ingredients
Ingredients
Mashed Potatoes
- 6 cups Creamy Mashed Potatoes
Lentils
- 1 cup lentils dry
- 3 cups vegetable broth or water
Shepherd’s Pie Filling
- 1 cup carrots chopped, about 2-3 medium carrots
- 1 cup mushrooms, chopped
- ½ cup celery chopped, about 1 large or 2 small stalks
- ½ cup peas fresh or frozen
- 1 medium onion, chopped
- 1 tsp garlic salt
- ½ tsp thyme
- ½ tsp salt (optional)
- ¼ tsp black pepper
- 1 tsp tamari or soy sauce
- ¼ cup vegetable broth
Instructions
Instructions
- 1. Prepare the Creamy Mashed Potatoes.
- 2. Cook lentils in 3 cups vegetable broth or water per package directions. Drain and set aside.
- 3. When the lentils are about 15 minutes from being finished, heat the 1/4 cup vegetable broth in a large skillet over medium heat. Add carrots, mushrooms, celery, peas, onion and spices and saute until tender, about 10-15 minutes.
- 4. Preheat oven to 400 degrees F.
- 5. Lightly grease a 9" x 13" glass baking casserole dish.
- 6. Add the cooked lentils to the skillet with the vegetables and stir to combine. Taste the mixture and add more salt/spices if desired.
- 7. Transfer the lentil mixture to the prepared baking dish and spread evenly across the bottom.
- 8. Add the Vegan Mashed Potatoes and spread evenly across the top of the lentil mixture.
- 9. Bake for approximately 20-30 minutes or until heated through.
- 10. Serve topped with vegan gravy if desired.
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