Seriously The Best Lentil Shepherd's Pie

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Brown or green lentils
  • 2 Carrots
  • 4 Cloves Garlic
  • 16 oz Mushrooms
  • 1 Onion
  • 1 cup Peas, fresh or frozen
  • 1 Recipe vegan garlic mashed potatoes
  • 2 tsp Thyme, dried leaves

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 1/4 cup Bbq sauce, Vegan
  • 2 tbsp Soy sauce

• Oils & Vinegars

  • 1 tbsp Oil

Found on itdoesnttastelikechicken.com

Description

Ingredients

• 1 Tablespoon Oil (olive, canola, vegetable)
• 1 Onion, chopped
• 2 Carrots, peeled and chopped
• 16oz Mushrooms, sliced
• 4 Cloves of Garlic, minced
• 2 Teaspoons Dried Thyme Leaves
• 1½ Cups Brown or Green Lentils (or 38oz cooked, see notes)
• 3 Cups Vegetable Broth (or 1 vegetable bouillon cube, see notes)
• 1 Cup Peas, fresh or frozen
• 2 Tablespoons Soy Sauce
• ¼ Cup Vegan BBQ Sauce
• 1 Recipe Vegan Garlic Mashed Potatoes

Directions

• Preheat oven to 425F (220C).
• Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside.
• Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender. While the lentils cook, prepare the mashed potatoes according to the directions.
• Add the vegetables back to the pan with the lentils, and add the peas, BBQ sauce, and soy sauce. Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top.
• Bake for 10 - 15 minutes until the pie is hot and bubbling around the edges.