Vegan Shepherd's Pie

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

In this savory recipe, Vegetables and lentils are simmered with flavorful herbs and layered with seasoned mashed potatoes, then baked until warm and bubbly, creating a flavorful, rich and hearty vegan main dish.

subheading: Here is everything you’ll need, plus variation ideas:

olive oil - or as always you can saute with ¼ cup water

onion - any color will do

garlic

carrots - fresh or frozen

celery - can be optional, just sub with one of the other veggies

thyme + rosemary - feel free to use just 1 herb

lentils - canned or fresh cooked (brown, green or puy)

flour - light spelt, all-purpose, whole wheat, etc.

tomato paste

vegan Worcestershire sauce - adds additional savory flavor but you can sub with tamari or soy sauce

dijon - can be optional

peas - fresh, frozen or canned

corn - fresh, frozen or canned

vegetable broth - or use vegetable paste with water (I use ¼ tsp. Better Than Bouillon (affiliate link))

parsley - optional to garnish

potatoes (yukon or russet), cut into 1 inch cubes

vegan butter - my favorite it Miyoko’s, olive oil is great too

almond milk - or this homemade vegan cream

garlic powder

salt + pepper

Directions at simple-veganista.com

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