Ingredients

The following ingredients have 8 Servings
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 2 Tablespoons vegan buttery spread
  • 1 1/4 cups green lentils (picked over and rinsed)
  • 4 cups water
  • 2 Tablespoons ketchup
  • 10 white button mushrooms (sliced)
  • 1 cup frozen carrots
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 6-7 large Yukon Gold potatoes (peeled and cut into chunks)
  • 1/3 cup non-dairy milk
  • 3 Tablespoons vegan buttery spread
  • 1/2 teaspoon salt
  • fresh parsley

Instruction

  • In a large soup pot, cook the onion and garlic in the vegan buttery spread over medium heat until soft, about 6 minutes.
  • Add the lentils, mushrooms, and water, and bring to a boil. Reduce heat to a simmer, and cook until lentils are tender, about 30 minutes.
  • While the lentils cook, put the potatoes in a pot with enough water to cover them. Bring to a boil, and boil until tender, about 15 minutes. Drain the potatoes and add the vegan buttery spread, non-dairy milk, and salt to the pot. Use a potato masher or mixer to mash the potatoes. Set aside.
  • Check the liquid level on the lentil mixture - the liquid should be mostly absorbed, but there should still be some in the pot - the lentils should not be dried out.
  • Once the lentils are tender, add the ketchup, frozen carrots, frozen peas, salt, pepper, paprika, Italian seasoning, and garlic powder. Cook over medium heat, adding a bit more water if needed.
  • Once everything is heated through, spread the lentil mixture into a casserole dish. Top with the mashed potatoes, and use a spatula to spread them out evenly.
  • Turn on the broiler. Broil the shepherd's pie for just a few minutes, until the potatoes turn lightly golden brown. Remove from the oven and top with fresh parsley if desired. Enjoy!