Soul Hugging Lentil Shepherd's Pie

Updated at: Thu, 17 Aug 2023 03:35:30 GMT

Step 1

1. Preheat the oven to 400ºF. 2. Peel the potatoes and cut into ½-inch chunks. Place in a medium saucepan and cover with cold water. Set over high heat, cover with a lid, and bring to a boil. 3. Remove the lid, lower the heat to maintain a simmer, and cook for 10 to 15 minutes, until you can easily smash a potato with a fork. Drain well. 4. In the same saucepan, melt the vegan butter over medium-low heat and mix in the plant milk. Return the potatoes to the saucepan and mash with a fork or potato masher until smooth. Season with salt and pepper and set aside. 5. While the potatoes simmer, prepare the filling. Heat a large sauté pan over medium-high heat and add the olive oil. Once the oil is hot, add the onion and carrots and cook until the onion begins to soften, 3 to 4 minutes. Add the garlic and cook, stirring, for an additional 1 minute. 6. Add the cooked lentils, 1 teaspoon salt, ½ teaspoon pepper, the turmeric, and cumin and stir well. Add the flour, tomato paste, vegetable stock, Worcestershire sauce, rosemary, and thyme and stir to combine. Bring to a boil, reduce the heat to low, cover, and simmer for 10 to 12 minutes, until the sauce has thickened. Remove from the heat, add the peas, and stir to combine. 7. Spread the filling evenly into an 11 × 7-inch baking dish. Top with the mashed potatoes, spreading them evenly to the edges of the dish and forking across the top so you have some rough edges that will crisp up in the oven. 8. Bake for 25 to 35 minutes, until the potatoes just begin to brown. To crisp the top, turn the oven to broil and broil for an additional 3 to 5 minutes. Remove from the oven and allow to cool for at least 15 minutes before serving.

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Makes leftovers

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