Vegan Shepherd’s Pie

Filling

1⁄2 cup dry green or brown lentils, rinsed

1⁄4 tsp black pepper

Sea salt, to taste

2 Tbsp vegan butter (we used Miyoko’s)

1 yellow onion, chopped

1 carrot, chopped

1 stalk celery, chopped

3 cloves garlic, minced

Mashed Potatoes

1⁄4 lb shiitake mushrooms, sliced

1 1⁄2 lbs potatoes, peeled and chopped

3 Tbsp all purpose flour

1⁄2 cup red wine

1 cup frozen green peas

1 cup homemade mushroom broth

1⁄4 cup unsweetened cashew milk

1⁄4 cup vegan butter

4 cloves garlic, peeled and smashed

Sea salt, to taste

1. 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.

2. 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.

3. Preheat the oven to 400°F.

4. 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.

5. 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.

6. Stir in cooked lentils, peas, broth, tomato paste, Pickapeppa, thyme, salt, and pepper. Bring to a boil. Remove from heat.

7. Spread mashed potatoes evenly over the mixture. Bake in the preheated oven until heated through, about 30 minutes.