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Lentil Shepherd's Pie

Diane Smith
  • 45 minutes
  • Serves 6

INGREDIENTS

1

Bay leaf

2 cups

Carrots

8 oz

Crimini mushrooms

1

small head Garlic

2 cloves

Garlic

1

Onion, medium

1 cup

Peas, frozen

3

sprigs Thyme, fresh

1/2 cup

Non-dairy milk

2 tbsp

Tomato paste

1 tbsp

Vegetable broth

2 tbsp

Vegan worcestershire sauce

2 tbsp

All-purpose flour

1

Salt & pepper

8 oz

Red wine

1 cup

Dried green ( or brown lentils or 1, 19 oz. canned lentils)

10

Small-med red potatoes (unpeeled cut in half and steamed until tender)