Vegan Lentil Shepherd's Pie

This recipe is a tried and true favorite amongst vegans and omnivores alike! It is a great way to show the nay-sayers that vegan cooking is, in fact, fabulously yummy!

Eat lentils, not sheep!

Vegan Lentil Shepherd's Pie

6 baking potatoes

4 oz vegan sour cream

1 bag corn

1 bag of peas and carrots blend

½ bulb garlic

2 cups of green lentils

¾ cup vegan butter

1 ½ -2 cups unsweetened almond milk

¼ cup flour

¼ cup of nutritional yeast

8 oz fresh mushrooms

1 tbs liquid aminos

Salt 

Pepper

Thyme

Fennel

Sage

½ package Daiya cheddar shreds

Preheat oven to 350°F. Wash and dice 6 potatoes into 1” squares, boil till soft. Drain. Add sour cream, ¼ cup butter, salt, pepper and ½ cup almond milk. Blend till smooth. Set aside.

Boil 2 cups of lentils in 6 cups of water till soft. Strain and set aside.

Chop garlic and mushrooms. Melt ½ cup butter then add garlic and mushrooms. Cook for 2-3 minutes. Then add flour and nutritional yeast until the mushrooms are coated. Stir until slightly brown, and then slowly add almond milk ¼ cup at a time until desired consistency is reached. Mix in the lentils.

Layer lentil mixture on bottom of casserole dish, then layer frozen veggies. Top with mashed potatoes, and sprinkle with Daiya shreds. Bake for 20 minutes or until the cheese starts to brown and or bubble.