Warm your kitchen, and your guests with this plant-based Vegan Shepherd’s Pie recipe.
1⁄4 cup unsweetened cashew milk
Sea salt, to taste
In a medium saucepan, bring lentils and 5 cups of water to a boil. Reduce heat to simmer. Cover and cook for about 15 minutes, or until almost tender. Drain and set aside.
Place potatoes and peeled garlic in a medium saucepan and cover with water. Bring to a boil, reduce heat, and simmer until tender, about 10-15 minutes. Drain. Mash potatoes with butter and milk, add salt to taste. Set aside.
Preheat the oven to 400°F.
In a 10-in cast iron skillet, melt butter over medium heat. Cook onions until translucent, about 5 minutes. Add carrot, celery, and garlic. Cook until fragrant, another 3 minutes. Stir in mushrooms, cook until softened, 5 minutes.
Mix in flour so everything is evenly coated. Cook until it loses its raw smell, about 5 minutes. Add red wine, cook until reduced by at least half, 5 minutes.
Stir in cooked lentils, peas, broth, tomato paste, Pickapeppa, thyme, salt, and pepper. Bring to a boil. Remove from heat.
Spread mashed potatoes evenly over the mixture. Bake in the preheated oven until heated through, about 30 minutes.