Lentil Shepherds Pie

• 1 tbsp extra virgin olive oil
• 1 large diced yellow onion
• 3 stalks of diced celery
• 4 medium peeled and diced carrots
• 2 peeled and diced parsnips
• 1 10 oz pack diced baby bella mushrooms
• 4 cloves minced garlic
• 1 bunch of fresh chopped thyme
• 3 sprigs of fresh chopped rosemary
• 1 sprig of fresh chopped sage
• 1 cup green lentils
• ½ tsp sea salt
• ¼ tsp black pepper
• 4 cups of vegetable broth
• 2 tbsp cornstarch or arrowroot powder
  

• 1 lb peeled and diced yellow potatoes
• 1 large head of cauliflower diced into florets
• 3 tbsp vegan butter
• 2-3 tbsp plain unsweetened non-dairy milk
• Salt and pepper
  

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Top with additional pepper or fresh herbs!

1. Start by bringing a large pot of salted water to a boil and preheat the oven to 425 degrees fahrenheit.
2. While the water warms up to a boil, heat the extra virgin olive oil in a medium sized pot or dutch oven.
3. Once oil is heated, add your diced yellow onion and cook for 2-3 minutes until soft. Then, add your diced celery, carrots, parsnips, chopped baby bella mushrooms and minced garlic.
4. Stir and cook for an additional 4-5 minutes, until vegetables are soft and start to brown. Then, add fresh herbs including thyme, rosemary and sage, and salt and pepper, stir again. Cook for 2-3 minutes.
5. Once your pot of water is brought to a boil, add your diced potatoes, cook for 5 minutes, then add your cauliflower florets to the same pot and cook for an additional 10 minutes.
6. Then, add green lentils and vegetable broth stir and cook on medium high heat until mixture begins to boil. Once it is boiling, turn heat down to simmer and let simmer for 10-15 minutes stirring throughout.
7. Next, remove about a ½ cup of the liquid from this pot to your cornstarch and whisk until fully combined. Then, add back into the pot and stir until fully incorporated. Cook an additional 5 minutes until lentils are soft.
8. Once your potatoes and cauliflower are done cooking, drain water and set off to the side to cool slightly.
9. To a large mixing bowl, add your vegan butter. Using a potato masher, or potato ricer, mash your potatoes and cauliflower until smooth and mix to combine with vegan butter.
10. Once potatoes and cauliflower are smooth (you may need to mash or rice these finer to smooth out the cauliflower) add non-dairy milk, salt and pepper. Stir to combine, taste and adjust seasoning as needed and set off to the side.
11. Then, to a large baking dish add your lentil filling and spread evenly. Top this with mashed cauliflower potato mixture and spread evenly.
12. Using a fork, add texture to the mashed potatoes (this will help give the top a crispy texture.)
13. Plac this in the oven for 15 minutes, once the 15 minutes is up, set your oven to broil and broil for an additional 5 minutes to crisp the top.
14. Remove from the oven and let cool slightly. Serve warm topped with additional pepper if needed.