Shepherd’s Pie

Preheat the oven to 425F. Peel and chop the potatoes (size doesn’t have to be perfect since we’re mashing them) and bring a large pot of water to a boil. Once boiling, add potatoes into the pot and cook for about 20 minutes until fork tender. 2. In a large non-stick pan or pot saute onions, carrots, frozen peas and mushrooms in ½ cup veggie broth until soft, completely cooked and all liquid is cooked out. 3. Add lentils, tomato paste, red wine, rosemary, thyme, rosemary, parsley, garlic and salt to the pan and the remainder of the veggie broth (¾ cup). Stir and combine completely and saute for 5 minutes. 4. Add into a 9×12 casserole dish and evenly distribute. Bake for 15 minutes. 5. Stain potatoes and put them back into the pot. Add in nutritional yeast, almond milk, garlic and water and mashed until smooth. 6. Remove the dish from the oven and top with mashed potatoes. I put them in a large zip loc and cut an inch off of one bottom corner then piped the potatoes on in rows. You can do this or simply add dollops of the potatoes and gently spread. 7. Bake for another 15 minutes then broil on high for another 10 minutes or until the top is golden brown. Enjoy!