Easy Vegan Shepard's Pie

This vegan Shepard's Pie is the perfect easy-to-make dinner recipe you can make on cold, winter days because you only need a few staple ingredients you might already have at home and you'll have a cozy and hearty meal! I love this recipe because it is cheap and budget friendly, yet still full of flavor, comforting and filling.

Ingredients:

• 1 yellow onion, diced

• 240g can of brown lentils

• 6 potatoes

• 3 tbsp vegan butter

• 1 tbsp each oregano, thyme

• salt and pepper to taste

• 1 carrot, diced

• 1 cup frozen green peas

• 2 tbsp tomato paste

• 4 tbsp nutritional yeast

• 2 tbsp flour (or corn starch) + 2 tbsp water

• 1 cup veggie broth

Instructions:

1. Peel the potatoes and cut them into small cubes. Fill a large pot with water and boil the potatoes until fork-tender, then drain. Mash with vegan butter and 2-3 tbsp of the cooking water or unsweetened plant-based milk until smooth and fluffly. Season with salt and pepper and set aside.

2. In a pan saute the onion for 5 minutes, until caramelized and translucent, Then add the tomato paste and seasonings. Stir and cook for another 3 minutes or so, until the tomato paste lightly browns. Next add the chopped carrot and cook for another few minutes, adding veggie broth as needed to prevent burning. Add the green peas, lentils along with the veggie broth and bring it to a gentle boil.

3. Once boiling add the flour and water mixture, stir it in and cook until slightly thickened.

4. Transfer the filling into a large baking or casserole dish, smooth the top out using a spatula, making sure the filling is in an even layer. Then add the mashed potatoes on top, smooth it out and sprinkle the nutritional yeast on top.

5. Bake for 30 minutes, until bubbling and the top is golden brown.

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