1can (540 ml / 19 oz) brown lentils, rinsed and drained
2Tbspsoy sauce (or tamari)
1Tbspvegan Worcestershire sauce
4largeYukon Gold potatoes, cooked and mashed with non-dairy milk and vegan buttery spread
½Tbspvegan buttery spread
2Tbspbreadcrumbs(we used Silver Hills Bakery Steady Eddie Sprouted Wheat Bread)
Instructions
Preheat oven to 400°F.
Heat oil in a large skillet over medium-high heat. Add in the onion, carrots, and celery then cook until softened.
Add thyme and cook 1 minute longer.
Add lentils, soy sauce, and Worcestershire sauce then cook until thickened and vegetables are cooked through, approximately 10 minutes longer.
Transfer lentil mixture to an ovenproof dish. Top with mashed potatoes, dot with buttery spread, and cover with breadcrumbs.
Bake for 10 to 15 minutes, until golden brown. Enjoy!
Tips
- Double the recipe to drop off a meal to a neighbour. Or make ahead and store a whole lentil shepherd’s pie in the freezer for an even easier weeknight meal that you can just pop into the oven to warm. This dish can last in the freezer for up to 1 month in an airtight container.- Get out the garnishes! Family and friends can customize their own servings with hot sauce, chili flakes, chopped chives or parsley, and plant-based cheese.