vegan-shepherds-pie

🥘 Ingredients

• portabella mushrooms 8 oz
• carrot 2 large
• yellow onion 1 medium
• olive oil 2 tbsp
• olive oil 2 tbsp
• kosher salt ½ tsp
• all-purpose flour 3 tbsp
• whole fennel seeds 1 tsp
• smoked paprika 1 tsp
• garlic powder 1 tsp
• dried sage 1 tbsp
• vegetable broth 2 cups
• frozen peas 1 cup
• lentils 15 oz
• soy sauce 1 tbsp
• kosher salt ½ tsp
• vegan-mashed-potatoes ../entrees/vegan-mashed-potatoes.cook
• fresh rosemary 1 tsp

Filling

1. 1

   Dice portabella mushrooms . Peel and slice carrot . Cut yellow onion .
2. 2

   In a large pot , heat olive oil on medium high heat. Cook the mushrooms for 5 minutes until golden and tender.
3. 3

   Reduce the heat to medium and add olive oil , the sliced onion and carrots. Sprinkle with kosher salt and cook for 5-7 minutes until the onions are tender and just browning.
4. 4

   Reduce the heat to medium low. Stir in all-purpose flour (or cornstarch), whole fennel seeds , smoked paprika , garlic powder , and dried sage and cook for 1 minute .
5. 5

   Add vegetable broth , frozen peas , lentils , soy sauce , and the remaining kosher salt .
6. 6

   Cook for about 5 minutes until the broth is very thick and the vegetables are heated through.

Assembly

1. 1

   Pour the filling into a small baking dish . Spread the mashed potatoes in a layer on top. > (See vegan-mashed-potatoes for mashed potato instructions.)
2. 2

   Bake at 375°F for 18-20 minutes until the potatoes are lightly browned. If desired, broil for 1-2 minutes to brown the top.
3. 3

   Garnish with fresh rosemary and serve warm.