Vegan Lentil Shepherd's Pie

yummymummykitchen.com

Steve M

3 large russet or Yukon gold potatoes

8 tablespoons dairy-free butter such as Earth Balance or Miyoko's

¼ cup unsweetened plain almond milk

1 yellow onion, chopped

3 large carrots, chopped

2 celery stalks, chopped

1 ½ cups seasonal vegetables (I used Brussels sprouts, quartered)

Leaves from 4 sprigs fresh thyme

leaves from 1 sprig fresh rosemary

2 cloves garlic, minced

8 oz. Crimini mushrooms, sliced or quartered

1 cup frozen peas, thawed

sea salt to taste

pepper to taste

1 teaspoon vegan Worcestershire sauce

1 ½ cups cooked black or green lentils

½ cup vegetable broth

Directions at yummymummykitchen.com

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