Shepard's pie

The ground vegan beef can be substituted with 1 ½ cups / 310 g cooked lentils. Storage: keep in an air-tight container in the fridge for up to 3 days. Variations: add 2-3 cloves of roasted garlic to the mashed potatoes, or use sweet potatoes or cauliflower instead of regular potatoes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 360°F (180°C)

Step 2

Place the diced potatoes into a medium pot with enough water to cover the potatoes and bring to a boil on high heat until the potatoes are fork-tender.

Step 3

While you are waiting for the potatoes, make the filling by heating the oil in a large frying pan on medium heat, and cook the onions, until soft, adding splashes of water as needed to prevent burning.

Step 4

Add the garlic and spices and cook until fragrant, about a minute. Then add the mushrooms and cook until they have released their moisture, about 8 minutes.

Step 5

Add the vegetable broth, tomato paste, and carrots, and cook for 5 minutes.

Step 6

Add the veggie ground and peas and cook until heated through

Step 7

Drain the potatoes, add back to the empty pot and add the plant-milk, onion powder, garlic powder, salt, and pepper. Mash with a fork or potato masher and set aside.

Step 8

Transfer the mushroom mixture into the a large oven-safe baking dish or pie plate. Dollop the mashed potatoes on the top and spread evenly over the vegetable mixture.

Step 9

Bake for 25 minutes, or until potatoes are lightly golden. Remove from the oven and enjoy!