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Vegan Lentil Shepherd's Pie

Yummy Mummy Kitchen
  • 55 minutes
  • Serves 6

INGREDIENTS

1

1 sprig fresh rosemary, leaves from fresh

1

4 sprigs fresh thyme, Leaves from fresh

1 1/2 cups

Black or green lentils, cooked

3

Carrots, large

2

Celery stalks

8 oz

Crimini mushrooms

2 cloves

Garlic

1 cup

Peas, frozen

3

Russet or yukon gold potatoes, large

1 1/2 cups

Seasonal vegetables

1

Yellow onion

1/4 cup

Almond milk, unsweetened plain

1/2 cup

Vegetable broth

1 tsp

Vegan worcestershire sauce

1

Pepper

1

Sea salt

8 tablespoons dairy-free butter such as Earth Balance or Miyoko’s