Shepherd's Pie, Plant Based

Just decided to I wanted some Shepherd's Pie and am now eating a low fat vegan diet so threw this together. Turned out pretty darn great!!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees

Step 2

Boil potatoes then mash adding the butter, oat milk, rosemary, half the salt, pepper, garlic powder and onion powder.

Step 3

Using cast iron skillet works the best to move from the stove straight to the over. I use a 14 inch but a 10 would probably work. Saute the onions, celery and garlic in 1/2 cup vegetable broth for about 5 minutes. Add the carrots and cook another 10 minutes adding water/broth if needed. Add the remaining salt, pepper, onion and garlic powder. Add the Herbs De Provence and saute another minute. Add 3 cups of vegetable broth then the remaining vegetables adding the spinach & beans at the end of the cook time. Cook for another 5-10 minutes. Whisk the almond flour, whole wheat flour and 1/2-1 cup brother until smooth then add to pan with vegetables. Let simmer until it starts to thicken like a gravy. Once done smooth the mashed potatoes over the mixture covering the top. Place in 400 degree preheated oven for 20 minutes.

Step 4

Cook lentils separately then add to vegetable mixture before adding potatoes