Vegan Shepherds Pie

Ingredients

• 4 med Yukon Gold Potatoes
• 1 med Sweet Potato
• 1/4 cup Unsweetened Almond Milk
• 1 med Onion ((diced))
• 2 cloves Garlic ((minced))
• 8 oz Mushrooms ((diced))
• 4 1/3 cups Low Sodium Veg Broth ((divided))
• 1 1/2 cups Dried Lentils ( )
• 1 tsp Italian Seasoning
• 1/4 tsp Rubbed Sage
• 1 Tbs Soy Sauce ((low sodium))
• 1 Tbs Ketchup
• 1 Tbs Nutritional Yeast
• 1 pck Frozen Vegetables ((10oz))

Instructions

1. 1

   Peel all potatoes, cut in half, and add to pot

2. 2

   Add just enough water to cover and bring to boil

3. 3

   Boil potatoes 15-20 minutes or until soft

4. 4

   Drain, add back to pot, and add almond milk

5. 5

   Mash with potato smasher until smooth

6. 6

   Salt and pepper to taste

7. 7

   Set potatoes aside

8. 8

   Chop onion, garlic, and mushrooms

9. 9

   Saute in large stew pot using 1/3 cup broth until they just start to brown

10. 10

    Add remainder of veggie broth and lentils

11. 11

    Add remainder of seasonings and cook for 35-40 minutes

12. 12

    Add the frozen veggies during the last 10 min of cooking

13. 13

    Pour filling into a 9x13" casserole dish

14. 14

    Top with potatoes and smooth to completely cover

15. 15

    Bake at 425 for 10 minutes or until potatoes start to brown

16. 16

    Season with salt, pepper, and paprika