Dairy-Free Shepherd's Pie with Lentils

Ingredients

• 1 cup Green lentils
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 2 medium Carrots, chopped
• 2 stalks Celery, chopped
• 3 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• about 1360 g Potatoes, peeled and quartered
• 0.75 cup Dairy-free milk (e.g., oat or cashew)
• 4 tablespoons Dairy-free butter alternative

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of green lentils and 4 cups of vegetable broth into a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender. Drain any excess liquid and set the cooked lentils aside.
2. 2Preheat your oven to about 205°C (200°C).
3. 3Heat the 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the 1 large onion (chopped), 2 medium carrots (chopped), and 2 stalks of celery (chopped). Cook, stirring occasionally, for 5 minutes, or until the vegetables begin to soften. Add the 3 cloves of garlic (minced) and cook for 1 minute more, until fragrant.
4. 4Stir in the 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, and 1 bay leaf. Cook for 1 minute, stirring constantly. Add the cooked lentils, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together, then reduce the heat to low, cover, and simmer for 5 minutes.
5. 5While the lentil mixture is simmering, place the about 1360 g of potatoes (peeled and quartered) into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes very well, then return them to the pot. Add the 0.75 cup of dairy-free milk and 4 tablespoons of dairy-free butter alternative. Mash the potatoes until smooth and creamy.
6. 6Remove and discard the 1 bay leaf from the lentil mixture. Pour the lentil and vegetable mixture into a baking dish. Spread the mashed potatoes evenly over the top of the lentil mixture.
7. 7Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the mashed potato topping is lightly golden brown.

Substitutions

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