VEGAN SHEPHERD’S PIE #vegan #dinner #healthydiet #paleo #lunch

The winter-chill beating solace nourishment integrity of a great Shepherd's Pie, short the meat. This Vegan Shepherd's Pie Recipe includes an exquisite vegetable, lentil and sauce stacked inside, bested with pillowy pureed potatoes, prepared in the broiler to flawlessness.

"Pause," Ben stated, his mouth half full, previously lining up a second chomp on his fork. "This is veggie lover?"

The doubtful look in his eyes when he said that last part let me realize this lentil shepherd's pie had without a doubt been a triumph. What's more, what a consolation!

We both LOVE exemplary shepherd's pie.

Also try our recipe : Green Bean Casserole From Scratch #dinner #casserole #mushroom #easy #food

INGREDIENTS

FILLING

1 tablespoon extra virgin olive oil
1 medium onion (diced)
2 garlic cloves (minced)
1/2 cup uncooked brown or green lentils (rinsed and drained)
1 1/2 cups mushrooms (sliced)
3 tablespoons flour
3 cups mushroom stock
1 teaspoon dried thyme
1 10-ounce bag frozen mixed vegetables (peas, carrots, green beans and corn)
2 tablespoons flat leaf parsley (chopped)

MASHED POTATOES

2 1/2 pounds Yukon Gold potatoes
3 tablespoons vegan butter
2 tablespoons extra virgin olive oil
salt and pepper (to taste)

INSTRUCTIONS

Preheat oven to 425°F.
Grease an 8×8-inch baking dish – or other comparable sized baking dish.
Peel and cut the potatoes and transfer them to a large pot filled with water. Bring the water to a boil – and boil the potatoes for 10-12 minutes, or until tender. Drain and transfer to a mixing bowl.
Using a potato masher or a fork, mash the cooked potatoes until they are smooth and add vegan butter and extra virgin olive oil. Mix well – and season to taste with a little salt and pepper. Cover with a kitchen towel and set aside.

Source : bit.ly/38HnO4s