Shepherd's Pie

BAM! It's Vegan: AAAS Family Recipes

Credit: Stef Schwartz/@Juststef8

Credit: Gemini by Google

Ingredients

1 can (2 cups) drained rinsed brown lentils

1 -2 teaspoons of olive oil

1/2 cup of diced onions

1 cup (I use more!) of chopped mushrooms (Baby Bella, white button)

1 large carrot chopped

1 celery rib chopped

1/2 cup of frozen peas

1/4 cup of vegetable broth

2 teaspoons of vegan Worcestershire sauce

3 tablespoons tomato paste

Salt and pepper to taste

Instructions

1. Take a frozen box of cauliflower mash or make your own using a head of steamed cauliflower and process with a tablespoon of vegan butter, salt, and pepper to taste (a little vegetable broth if needed to make it smooth)

2. In a large skillet sautee the mushrooms, onions, carrots, and celery until soft. Add in the tomato paste and let that cook down a little until the tomato paste deepens in color. Then add the lentils, the broth, Worcestershire sauce, salt, and pepper, and simmer for about 5 minutes.

3. Add this mixture to a round casserole pan. Add the peas as a thin layer and then add the mashed cauliflower on top. You can add some nutritional yeast to the top as a bonus!

4. Bake in the oven for 30 minutes to get all bubbly and the top slightly browned.

5. Enjoy!

   
   

---

Compassionate Fun Fact!

All that talk about cauliflower made us think of the cutest flower - Lily. Ok, she isn't an actual flower but she's prettier than a Lily can be --- aka -- Jelly Roll!

Little Jelly Roll will find the treats!

Learn more about Lily's story