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Lentil Shepherd’s Pie

Michelle Blackwood
  • 60 minutes
  • Serves 10

INGREDIENTS

1 1/2 cups

Brown lentils

1

Carrot, medium

1

stalk Celery

4 cloves

Garlic

1

batch Garlic rosemary mashed potatoes

1

Onion, small

1 tsp

Parsley, dried

1/2 cup

Peas, frozen

1/4 tsp

Rosemary, dried leaves

1 tsp

Thyme, dried

3 tbsp

Tomato paste

4 cups

Vegetable broth

1/4 tsp

Cayenne pepper

1/4 tsp

Paprika, smoked

1 tbsp

Olive oil

1/2 cup

Cheese, vegan

3 tablespoons Bragg liquid aminos