Vegan shepherd's pie

 

Vegan shepherd's pie? Is that even possible?! Yes, it is - and it's delicious!

Ingredients:

• 1.5 - 2 Lbs yellow or golden potatoes (chopped)
• 1/3 cup unsweetened plain almond milk
• Pinch of salt
• 1 bag of frozen mixed vegetables (corn, peas, carrots, etc.)
• 1.5 cups vegetable stock
• 1/2 cup lentils (cooked)
• 1.5 cups chopped yellow onions
• Spices of your choice
• Nutritional yeast for sprinkling on top and for the veggies (about 2 Tbs)

Directions:

First, cook your potatoes by boiling them in water for about 25-30 minutes.

Then start preparing the vegetable mixture by adding to a pot: bag mixed vegetables, onions, and about 1/4 cup of the stock.

Steam the vegetables for about 10 minutes until the frozen vegetables are warm. Add the rest of the stock + nutritional yeast (1 Tbs), and lentils. Cook until most of the stock is evaporated. 

When the potatoes are done, strain, mash, add the almond milk, salt, and spices to it. 

Top the vegetables in a casserole dish with the potato mash and spread evenly over it.

Top with 1 Tbs nutritional yeast

Put in the oven at 450 degrees for about 10 minutes.

Then turn on the broiler and broil for about 5-8 minutes or until lightly browned on the top.

Allow to cool for a few minutes before diving in! 

{Serves about 3-4 people or 2 very hungry people}