Vegan Shepherd’s Pie – Gluten Free

• Vegan
• Gluten free

• Produce

  • 1/2 cup Carrots
  • 2 stalks Celery
  • 3 cloves Garlic
  • 1 cup Lentils, cooked
  • 2 cups Mushrooms
  • 1 Onion, small
  • 1/2 cup Peas, fresh or frozen
  • 1 tsp Thyme, fresh

• Canned Goods

  • 1 cup Vegetable broth

• Baking & Spices

  • 1 tbsp Gluten free flour
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Vegan butter or olive oil

Found on jessicainthekitchen.com

Description

Ingredients

• 1 tablespoon vegan butter or olive oil
• 2 cups mushrooms, chopped
• ½ cup carrots, sliced
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 stalks celery, chopped
• 1 teaspoon fresh thyme, finely diced
• 1 tablespoon gluten free flour
• 1 cup vegetable broth
• ½ cup fresh or frozen peas
• 1 cup to 1 ½ cups cooked lentils (add the extra half if you want more filling)
• ½ teaspoon sea salt & ¼ teaspoon ground black pepper to taste

Directions

• Preheat oven to 400 degrees F.
• Make a batch of Best Vegan Garlic Mashed Potatoes . Set aside.
• In a pan over medium-high heat, heat the vegan butter or olive oil.
• Add the mushrooms, carrots, garlic, onion, celery and thyme. Stir together and allow to cook until onion is translucent and the garlic is fragrant, and veggies are cooked down, about 10 to 12 minutes. Stir, and add salt and pepper to taste.
• Add the flour, and stir to coat, then pour in the vegetable broth. Allow to simmer for 5 more minutes on medium heat for the mixture to thicken slightly. If you want a thicker filling, add in more flour by the tablespoon. Remove from heat and add in the cooked lentils and peas and stir, allowing the mixture to heat through the frozen peas. Add more salt and pepper if needed here after tasting.
• Pour into a casserole dish and spread the mashed potatoes over the top, covering completely. You can shape it into a little design if youd like.
• Bake for 15 minutes, then broil on low until the mashed potatoes top is golden brown.
• Allow to cool slightly, then serve. Enjoy!