Name: Shepherd's Pie
Yield: Serves 6–8
Cuisine: Vegan
Ingredients: 3 lb potatoes, peeled and cut into chunks; 4 Tbsp vegan butter; ½–¾ cup unsweetened soy milk; 1 tsp salt, or to taste; ½ tsp black pepper; ½ tsp garlic powder, optional; 1 Tbsp oil; 1 medium onion, diced; 2 carrots, diced; 2 cloves garlic, minced; 2 cups cooked brown or green lentils, about 1 cup dry; 1 cup frozen peas; 1 cup frozen corn; 2 Tbsp tomato paste; 2 Tbsp flour; 2 cups vegetable broth; 1 Tbsp soy sauce; 1 tsp dried thyme; ½ tsp dried rosemary; ½ tsp smoked paprika; Salt and black pepper to taste

INGREDIENTS

Serves 6–8

3 lb potatoes, peeled and cut into chunks
4 Tbsp vegan butter
½–¾ cup unsweetened soy milk
1 tsp salt, or to taste
½ tsp black pepper
½ tsp garlic powder, optional
1 Tbsp oil
1 medium onion, diced
2 carrots, diced
2 cloves garlic, minced
2 cups cooked brown or green lentils, about 1 cup dry
1 cup frozen peas
1 cup frozen corn
2 Tbsp tomato paste
2 Tbsp flour
2 cups vegetable broth
1 Tbsp soy sauce
1 tsp dried thyme
½ tsp dried rosemary
½ tsp smoked paprika
Salt and black pepper to taste

METHOD

Make it

1
Boil potatoes in salted water until very tender, about 15–20 minutes. Drain.
2
Mash with vegan butter and enough soy milk to make creamy potatoes. Season with salt, pepper and garlic powder.
3
Heat oil in a large skillet. Cook onion and carrots 6–8 minutes.
4
Add garlic and cook 1 minute.
5
Stir in tomato paste and cook 1 minute.
6
Sprinkle in flour and stir another minute.
7
Slowly stir in vegetable broth, then add soy sauce, thyme, rosemary and paprika.
8
Add lentils, peas and corn. Simmer 5–10 minutes until thick and gravy-like. Adjust seasoning.
9
Transfer filling to a baking dish.
10
Spread mashed potatoes over the top and make ridges with a fork.
11
Bake at 400°F for 20–25 minutes, until bubbling and lightly browned.
12
Let sit about 10 minutes before serving.