LENTIL SHEPHERD'S PIE

This lentil shepherd's pie is: - vegan - gluten-free - filling - great for holidays - a fairly low-budget meal

– 1 yellow onion – 2 carrots – 2 celery ribs – 3 garlic cloves – ¼ teaspoon salt – ½ teaspoon   ground black   pepper – 3 teaspoons   dried thyme   leaves

INGREDIENTS:

– 1 cup frozen   corn – 1 cup crushed   tomatoes – 2 tablespoons   tamari – 1 cup dry lentils   (brown or green) – 2 cups vegetable   broth

INGREDIENTS:

– 1300 grams   potatoes (russet   or yellow) – ½ cup oat milk – Sprinkle of salt   and pepper – 1 tablespoon   vegan butter   (optional)

INGREDIENTS:

Saute onion, garlic, carrot, and celery for about 10 minutes. Add seasoning, corn, crushed tomato, and tamari. Mix, then add broth and lentils. Simmer for 30 minutes.

Spread base into a 9x13 inch pan.

Chop then boil potatoes until soft. Mix in other mashed potato ingredients, then spread on top of the filling.

Bake at 400 degrees Fahrenheit for 20 minutes.

Enjoy your vegan lentil shepherd's pie!

Get more vegan recipes at breesveganlife.com