Vegan or Vegetarian Shepherd's Pie

Ingredients

• 2 tablespoon Olive Oil
• 1 large Shallot Finely Chopped
• ½ tablespoon Fresh Garlic minced
• ¾ cup Celery 2-3 stalks
• 3 Carrots about 1 cup, chopped
• 1 bay leaf
• 1 teaspoon Fresh RosemaryChopped
• ½ teaspoon dried thyme
• 2 cups Mushroom
• 14 oz can cooked Brown Lentils
• ⅓ cup Tomato Paste
• 2 tablespoon GF Flour
• 1.5 cup Frozen Peas
• ½ cup Red wine; or substitute more vegetable broth
• 1 TBS coconut aminos
• 1.5 cups Vegetable Broth
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon Pepper

For Mashed Potato

• 6-7 large potatoes (around 2 pounds)
• ⅓ cup soy free veganaise
• 1/3 cup ghee (can omit for vegan)
• ½ cup Cashew Mylk
• Salt to taste

Instructions

For Mashed Potato 

• Clean, Peel, and cube Potatoes. Cook in salted water until just tender. Drain and using a potato ricer or masher mash potato. While it is still warm mix in cashew mylk, veganaise, and ghee. Adjust seasoning. Mix until it is creamy. 

For Vegetable Filling

• Heat oil in a pan. Add chopped shallot, garlic, celery, chopped carrot, bay leaf and herbs. Saute for three minutes.

• Add Sliced Mushrooms. Saute for another 1-2 minutes.

• Add Cooked lentils, tomato paste and flour. Cook for 1-2 minutes. 

• Add wine, coconut aminos, vegetable stock. Mix well, season with salt and pepper. Let it cook on medium heat until the gravy starts to thicken. 

• Remove bay leaf. Switch off the flame. Stir in frozen peas. 

• In an oven-proof pan put the vegetable gravy. Top with mashed potato in an even layer. 

• Bake for 20-22 mins @ 350 F. For a crispy brown top, towards the end, set the oven to Broil 5-6 minutes. 

• Remove from oven, sprinkle with chopped parsley. Serve.