VEGAN LENTIL SHEPHERD’S PIE

Lentil Shepherd’s Pie is a hearty, nutritious, plant-based version of the classic comfort food.

WHAT’S In VEGAN LENTIL SHEPHERD’S PIE  :

– 3 large russet or Yukon gold potatoes – 8 tablespoons dairy-free butter such as Earth Balance or Miyoko's – 1/4 cup unsweetened plain almond milk

INSTRUCTIONS

Preheat the oven to 425 degrees F.

1:

Peel and quarter the potatoes. Boil in salted water until very tender, about 20 minutes. Drain and return to the pot.

2:

Add half of the butter and mash the potatoes. Add the milk to thin until you have a nice mashed potato consistency.

3:

Season to taste with salt and pepper.

4:

While the potatoes are cooking, heat the other half of the butter in a large skillet. Saute the onion, carrots, celery, any other hard vegetables, and herbs over medium heat until almost tender, about 8 minutes.

5:

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