Lentil Shepherd’s Pie

By Feelgoodfoodie · 75 min

Ingredients

Instructions

1. Put the potatoes in a large pot with 1 teaspoon of salt and an inch of cold water, bring to a boil, then simmer until fork-tender, 15–18 minutes.
2. Drain the potatoes and mash them with the vegan butter, nutritional yeast and ½ teaspoon pepper. Keep warm off the heat.
3. Preheat the oven to 425°F.
4. In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion, carrots and celery and cook until softened, 5–7 minutes.
5. Add the thyme leaves and tomato paste and cook for 1–2 minutes, stirring to coat the vegetables.
6. Add the brown lentils, fire roasted diced tomatoes and vegetable stock and bring to a boil. Reduce to a simmer and cook covered until the lentils are tender and most of the liquid is absorbed, about 20 minutes.
7. Season with the remaining ½ teaspoon salt and the remaining ½ teaspoon pepper. Add the frozen peas and soy sauce and cook for 1–2 minutes. Remove from the heat.
8. Spread the mashed potatoes over the lentil mixture in an even layer. Set the skillet on a rimmed sheet pan and bake until the potatoes are lightly golden, about 25 minutes. Let cool slightly before serving.

Summarized from Feelgoodfoodie's video. Watch it for the details.