Lentil Shepherd's Pie-Vegan & Gluten Free

This is one of my favourite recipes. I make this a couple times a month for the entire family.

Ingredients:

1 Tbsp olive oil

1 cup leeks or onion, chopped

1 cup carrots, chopped

1 cup celery, chopped

½ - 1 cup mushrooms, chopped

3 garlic cloves, chopped

1 cup brown lentils, rinsed and drained

3½ cups water

1 vegetable bouillon cube

1 Tbsp dried thyme

1 Tbsp dried rosemary

1 tsp sage

3 Tbsp tomato paste

1 cup frozen corn

1 cup frozen peas

3 pounds of potatoes, cubed

1 tsp sea salt

1¼ - 1½ cups unsweetened almond milk

½ cup vegan butter

¼ cup fresh parsley (for garnish)

Ketchup (optional)

Directions:

• In a large saucepan, heat the olive oil over medium heat. Add the leeks/onion, carrots, celery, mushrooms and a pinch of salt and pepper. Cook for 10 minutes until the vegetables are soft and tender.

• Now, add the garlic, lentils, water, bouillon cube, thyme, rosemary, and sage. Bring to a boil and then reduce the heat to low, cover and simmer for 30-35 minutes, stirring frequently, until the lentils are tender. When the lentils are done, stir in the tomato paste, corn and peas and cook for another 5 minutes.

• While the lentil mixture is cooking, make the potatoes. Place the cubed potatoes in a pot and cover with water. Stir in the salt and bring the water to a boil. Reduce the heat to medium and simmer potatoes until they are fork tender, about 15 minutes.

• Drain the potatoes and mash, stirring in the almond milk and butter. Season with salt and pepper.

• Transfer the lentil mixture to a baking dish. Spread the mashed potatoes over the top in an even layer. Place the dish in the oven and broil until the potatoes are golden brown and crispy, about 5 minutes.

• Remove the shepherd’s pie from the oven and top with ketchup and garnish with fresh parsley, if desired.