Lentil & Mushroom Shepherd's Pie

Ingredients

• 2 lb Yukon Gold Potatoes
• ¾ cup Dry Green Lentils
• 8 oz Cremini Mushrooms
• 2 whole Carrots
• 1 cup Frozen Peas
• 1 whole Yellow Onion
• 3 cloves Garlic
• 2 ½ cups Vegetable Broth
• 2 tbsp Tomato Paste
• 2 tbsp Soy Sauce
• 1 tsp Dried Thyme
• 2 tbsp Olive Oil
• 2 tbsp Plant-based Butter
• ¼ cup Unsweetened Oat Milk

Instructions

1. Boil potatoes in salted water for 15 minutes until very tender. Drain. Mash with plant-based butter and oat milk until smooth. Season with salt to taste.
2. While potatoes cook, heat olive oil in a large skillet over medium heat. Sauté onion and carrots 5 minutes. Add mushrooms and cook 5 more minutes until browned.
3. Add garlic and thyme, stir 30 seconds. Stir in tomato paste, soy sauce, lentils, and vegetable broth. Bring to a boil, reduce heat, and simmer 18–20 minutes until lentils are tender and liquid is mostly absorbed. Stir in frozen peas.
4. Preheat broiler. Pour the lentil filling into a 9×13 baking dish. Spread mashed potatoes evenly on top. Score the surface with a fork.
5. Broil 3–4 minutes until the top is golden and slightly crispy. Let rest 5 minutes before serving.