The Best Vegan Lentil Shepherd's Pie

rainbowplantlife.com

Katie

subheading: Lentil Filling:

1 tablespoon olive oil

3 large yellow onions, diced

8 cloves garlic minced (use less if you’re not a huge fan of garlic)

1 tablespoon fresh thyme leaves, roughly chopped

2 teaspoons fresh rosemary leaves, roughly chopped

3 tablespoons tomato paste

½ cup (120 mL) dry red wine (such as Pinot Noir or Malbec)*

1 ½ cups (10 ounces / 285g) green lentils (or brown lentils)

3 ¾ cups (900 mL) vegetable broth

2 bay leaves

1 ½ teaspoons sweet or hot paprika

¼ cup (56g) smooth tahini**

1 tablespoon tamari (or soy sauce)***

1 tablespoon good-quality balsamic vinegar

2 teaspoons vegan Worcestershire sauce (optional)****

Plenty of kosher salt or sea salt (I used 1 ½ to 2 teaspoons kosher salt)

Freshly cracked black pepper to taste

subheading: Mashed Potato Topping:

20 ounces (680g) Russet potatoes

16 ounces (454g) cauliflower, cut into large florets

1 ½ teaspoons kosher salt, plus more to taste

1 rosemary sprig (optional)

4 tablespoons vegan butter, softened at room temperature (or olive oil)

½ cup (120 mL) “lite” coconut milk*****

1 tablespoon nutritional yeast

Freshly cracked black pepper to taste

subheading: Optional finishes and garnishes:

Extra virgin oil for baking and finishing

Flaky sea salt and black pepper

Fresh thyme leaves

Chopped flat-leaf parsley

Directions at rainbowplantlife.com

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