Ingredients

• 6 potatoes, peeled and chopped
• 2 tbsps olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 480 mls (2 cups) mushrooms, sliced
• 240 mls (1 cup) frozen peas
• 240 mls (1 cup) frozen corn
• 240 mls (1 cup) green lentils, cooked
• 240 mls (1 cup) vegetable broth
• 2 tbsps tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 0.5 tsp black pepper
• 120 mls (0.5 cup) unsweetened almond milk
• 2 tbsps vegan butter or margarine

Instructions

1. Preheat your oven to 400°F (200°C).
2. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash with almond milk and vegan butter. Set aside.
3. While the potatoes are boiling, heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery, and sauté until softened, about 5-7 minutes.
4. Add garlic and mushrooms to the skillet and cook until mushrooms are browned, about 5 minutes.
5. Stir in the peas, corn, and lentils. Add vegetable broth, tomato paste, soy sauce or tamari, thyme, rosemary, salt, and black pepper. Simmer for 5-7 minutes to let the flavors meld together.
6. Transfer the vegetable mixture to a baking dish and spread it out evenly. Top with the mashed potatoes, spreading them out smoothly with a spatula.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
8. Let the pie cool for a few minutes before serving. Enjoy!

Notes

• This is a hearty and satisfying vegan version of the traditional shepherd's pie.
• You can customize the vegetables according to your preference.