Spiced Lentil Shepherd's Pie

Instructions

1. 1

   In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, or until tender. Drain any excess liquid.

2. 2

   While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until softened.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Add the cooked lentils, tomato paste, soy sauce, cumin, smoked paprika, thyme, and frozen peas to the skillet, mixing well. Cook for an additional 5 minutes, allowing the flavors to meld together.

5. 5

   While the lentil mixture is cooking, place the cubed potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes.

6. 6

   Drain the potatoes and return them to the pot. Add the plant-based oat milk, vegan vegan butter, salt, and pepper. Mash until creamy and smooth.

7. 7

   Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil mixture evenly at the bottom. Top with the mashed potatoes, smoothing them out with a spatula.

8. 8

   Bake in the preheated oven for 20 minutes, or until the top is slightly golden. Let it cool for a few minutes before serving.