Hearty Vegan Shepherd's Pie

Ingredients

Salt and pepper

to taste

Rosemary

1 tablespoon, chopped

Thyme

1 tablespoon, chopped

Frozen peas

1 cup

Vegetable broth

1 cup

Tomato paste

2 tablespoons

Cooked lentils

2 cups

Garlic

2 cloves, minced

Celery

2 stalks, diced

Carrots

2, diced

Onion

1, diced

Olive oil

2 tablespoons

Potatoes

5 medium, peeled and diced

Instructions

1. Preheat the oven to 375°F.
2. In a large pot, boil the diced potatoes in salted water until tender. Once cooked, drain and set aside.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are tender, about 5 minutes.
4. Stir in the cooked lentils, tomato paste, vegetable broth, frozen peas, chopped thyme, rosemary, and season with salt and pepper. Allow the mixture to simmer for 10 minutes, or until the liquid has reduced.
5. Transfer the vegetable and lentil mixture into a baking dish.
6. In a separate bowl, mash the boiled potatoes with a potato masher or fork until smooth. Season the mashed potatoes with salt and pepper to taste.
7. Evenly spread the mashed potatoes over the vegetable and lentil mixture in the baking dish.
8. Bake in the preheated oven for 25 minutes, or until the top of the mashed potatoes is golden and the filling is bubbling.
9. Once cooked, remove the pie from the oven and allow it to cool for a few minutes before serving.
10. Serve hot, and enjoy your hearty, comforting vegan shepherd's pie!