Simple Lentil Shepard Pie
Ingredients
- 1 yellow onion, diced
- 2 cloves garlic
- 1 tbsp avocado oil
- 2 carrots, peeled and diced
- 2 celery stacks, diced
- 2 cups green lentil
- 2 tsp tomato paste
- 1 tsp kosher salt
- 1 bay leaf
- 5 potatoes, peeled
- 1/2 cup non dairy milk (I used almond milk)
- 2 tsp non dairy butter
- 1/4 cup vegan bread crumbs
- 2 tsp non dairy butter
- 1 tsp kosher salt
- 1/2 tsp black ground pepper
Instructions
- Heat oil in the large pot.
- Add diced onion, garlic, carrot, celery and bay leaf .
- Sauté until the onion is translucent and garlic is fragrant.
- Add lentil and vegetable stock, salt and bring it to boil.
- Add tomato paste and lower the heat.
- Simmer until the liquid is evaporated and the lentil is soft.
- Meanwhile boil the potatoes in the medium pot until tender.
- Add butter and milk, salt and pepper to the potatoes and mash it with the potato masher or hand held mixer until its smooth.
- Preheat the oven 475 F.
- Place lentil in the heat resistant round pan.
- Cover lentil with the layer of mashed potatoes.
- Melt vegan butter and mix it with the bread crumbs.
- Pour the mixture on top of mashed potatoes and bake it until its golden in color for about 30 minutes.
- Serve and enjoy!