Craving Plant-Based Comfort Food? Try This Vegan Shepherd's Pie

carrotsandflowers.com

Emily

subheading: For the Potatoes:

1 ½ lbs red potatoes

¼ cup non-dairy milk unsweetened

¼ cup vegan butter

¾ tsp sea salt

¼ tsp black pepper

subheading: For the Filling:

10 oz sliced mushrooms

2 cups cooked french lentils

1 cup chopped onion

3 carrots, chopped small

¾ cup vegan no-chicken broth

½ cup dry red wine

3 tbsp chickpea flour

2 to 3 cloves minced garlic

3 tsp tomato paste

3 tbsp vegan worchestershire sauce

2 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1 tsp sea salt

pepper to taste

¼ cup frozen corn optional

¼ cup frozen peas optional

Directions at carrotsandflowers.com

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