Vegan Shepherd's Pie with Lentils

elavegan.com

Dawn

subheading: Filling:

½ tbsp vegetable oil

1 onion diced

2 cloves of garlic minced

2 medium carrots diced

1 stalk of celery diced (see recipe notes)

1 tsp onion powder

1 tsp dried thyme (or 2 tsp fresh)

½ tsp dried rosemary (or tarragon)

½ tsp sugar (or maple syrup)

Salt & pepper to taste

2 tbsp tomato paste

2 tbsp soy sauce or coconut aminos

1 tbsp balsamic vinegar

¼ cup ( 60 ml) vegetable stock

¼ cup ( 60 ml) red wine OR more veggie stock

2 cups ( 400 g) cooked lentils (cooked from dry or use canned)

½ cup peas (frozen or canned)

½ cup corn fresh, frozen or canned

subheading: Mashed Potatoes:

2 pounds of ( 1 kg) potatoes

¼ cup ( 60 ml) plant-based milk

2 tbsp vegan butter OR vegetable oil (or use plant-based milk if oil-free)

nutmeg, salt, and black pepper to taste

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