Lentil Shephard’s Pie
-1.5 cups green/brown lentils
-1 medium onion
-2 tbs tomato paste
-fresh thyme, garlic, ms dash
-10 oz bag mixed veggies (corn, green beans, carrots, peas, corn)
-1 quart vegetable stock
-1 bag choice of potatoes
-2 cups vegan milk
-2 sticks vegan butter
-boil the potatoes for about 20 minutes while you start you lentil mixture.
-sautee the onion with garlic and olive oil until carmelized. Add the tomato paste and then the lentils and seasonings, and veggie stock. Let simmer for 30-40 minutes. In the last 10 minutes of cooking add the frozen vegetables.
-In the meantime drain the potatoes and add the sticks of butter to melt, then add the milk slowly as needed and mash until you get your desired consistency. Season with salt, pepper, garlic, and ms dash.
-combine 3 tablespoons of mashed potatoes in the lentil mixture to thicken it.
-add your lentil mixture to a 9×13 pan and layer the top with mashed potatoes. Cook for 10-15 minutes on 425 until the potatoes are crispy brown on top.
I really enjoyed this one. Recipe from food network!
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