Shepherd's Pie with Lentils

Total Time:50 Minutes | Prep Time:15 Minutes | Cook Time:35 Minutes | Servings:4

Ingredients
5 red potatoes
1 cup of dried lentils
10 oz of baby bella mushrooms
1 yellow onion
2 carrots
1 cup of vegetable broth
2 tsps of tomato paste
2 tsps of potato starch
1 cup of green peas
1/2 cup of almond milk
1 tsp of thyme
1 tsp of rosemary
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of vegan butter

Directions
1. Preheat oven to 400F.

2. Skin red potatoes and add to a steamer.  Steam for approximately 15 minutes, or until potatoes are fully softened.  Remove from steamer and let cool.

3. Rinse lentils and add to a small pot.  Cover with water and boil for approximately 15 minutes, or until all excess water is gone.  Set aside.

4. Slice mushrooms, onions and carrots.  Add to a large frying pan and saute for 10 minutes on medium high heat.

5. Add vegetable broth, tomato paste and potato starch to frying pan and mix well.  Mix in defrosted peas and set aside.

6. To make mashed potatoes, add potatoes to a large shallow bowl.  Add in almond milk, thyme, rosemary, onion powder, garlic powder and vegan butter.  Mash until smooth. 

7.  Add vegetable mixture to a square baking dish.  Add in lentils and mix well.  Top with mashed potatoes.

8. Bake for 15 minutes.

9. Remove from oven and let cool.  Serve and enjoy!