Lentil Shepherd’s Pie is the ultimate comfort food. Enjoy it for Meatless Monday or any day of the week!
5 medium potatoes, diced
6 cups water
2 tablespoons vegan margarine
¼ cup soy, almond or other plant-based milk
Salt and pepper, to taste
4 teaspoons olive oil
4 teaspoons all-purpose flour
2 teaspoons nutritional yeast
2 cups water or vegetable broth
1 teaspoon salt
¼ teaspoon pepper
1 cup dry lentils, plus 3 cups water
1 teaspoon dried sage powder
2 cups frozen mixed vegetables
1 teaspoon dried thyme
Make the mashed potatoes. Boil the potatoes in the 6 cups of water for 20 minutes, or until tender. Drain and mash with the margarine and soy milk. Add salt and pepper to taste.
While the potatoes are cooking, cook the lentils. Bring the water to a boil and add lentils. Cook for 20 – 30 minutes until tender. Stir in dried sage.
Make the gravy. In a large pan, toast flour and nutritional yeast in olive oil on medium heat for 2 minutes or until it starts to brown. Lower heat and slowly add water or broth, using a fork to crush any lumps that may form. Add salt and pepper. Return heat to medium until gravy begins to bubble and thicken. Add the lentils, frozen vegetables and herbs, and simmer for 3-5 minutes, stirring regularly until the vegetables are heated through.
Place lentil and vegetable mixture in a casserole dish then spread the mashed potatoes on top. Optionally add a pat of margarine to the top. Bake for 10-15 minutes at 350 degrees until the edges begin to brown. Allow to cool slightly before enjoying.