Seriously The Best Lentil Shepherd's Pie

There was a moment where I wasn’t going to post this recipe. After all, there are a TON of lentil shepherd’s pie recipes floating around. It’s not exactly ground-breaking material.
But then something happened… I pulled some of my leftover lentil shepherd’s pie from the freezer, warmed it up, and devoured the whole thing.

There was a moment where I wasn’t going to post this recipe. After all, there are a TON of lentil shepherd’s pie recipes floating around. It’s not exactly ground-breaking material.  But then something happened… I pulled some of my leftover lentil shepherd’s pie from the freezer, warmed it up, and devoured the whole thing.


Ingredients
  • 1 tablespoon oil (olive, canola, vegetable)
  • 1 onion , chopped
  • 2 carrots , peeled and chopped
  • 16 oz mushrooms , sliced
  • 4 cloves garlic , minced
  • 2 teaspoons dried thyme leaves
  • 1 1/2 cups brown or green lentils (or 38oz canned lentils, see notes)
  • 3 cups vegetable broth (or 1 vegetable bouillon cube, see notes)
  • 1 cup peas , fresh or frozen
  • 2 tablespoons soy sauce
  • 1/4 cup BBQ sauce (check to make sure it's vegan)
  • 1 recipe Vegan Garlic Mashed Potatoes

Instructions
  1. Preheat oven to 425F (220C).
  2. Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside.
  3. Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender. While the lentils cook, prepare the mashed potatoes according to the directions.