Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

1 Cup Lentils
4 Cups Water
1 vegan bouillon cube (i use Rapunzel brand)
1 tbsp Soy Sauce

1 medium sized onion, diced
3 garlic cloves, diced
1 tbsp Olive Oil
2 cups frozen mixed veg
2 small cans mushrooms, drained
S&P to taste
3 tbsps Soy Sauce
1 Flax Egg

6-8 medium-small sized red potatoes (or whatever you like for mashed potatoes) cubed
1 vegan bouillon cube
3 tbsps vegan butter (i use Earth Balance)
4 tbsp dried parsley flakes
1 tbsp garlic powder
1 tbsp onion powder
non-dairy milk, to taste
S&P, to taste

9 x12 Casserole Dish, greased (i spray it with olive oil non stick spray)

Directions

1) Place the Lentils in a pot with the 1 bouillon cube and 4 cups of water and boil. Simmer for about 45 minutes or until soft. Drain, then stir in Soy Sauce and set aside.

2)  Boil the cubed Potatoes in a large pot of water with the other bouillon cube until they are very tender. I recommend beginning this process about 20 minutes into cooking the Lentils.

3) Prepare your Flax Egg by adding 3 tbsps milled (ground) Flax Seed to a small bowl. Add in 1/3 C of water, and whisk together. Set aside.

3)  Sautee the onion and garlic in a pan with the olive oil until transparent. Add the vegetables and sautee for a few more minutes. Add S&P to taste, then add the mushrooms and Soy Sauce. Sautee until warm, then stir in Flax Egg. Pour this mixture into the baking dish, and level out using the back of a spoon. Set Aside.

4)  When potatoes are done, drain out all the water. Add butter, and mash with a potato masher or fork. Add the Parsley, Garlic Powder, Onion Powder, and S&P. Pour in about 3/4 cups of non-dairy milk (i use Vanilla Soy, and it always tastes fine) and stir together once you mash the potatoes enough. Keep adding milk until the potatoes reach an acceptable “mashed potato” consistency, but be careful as you don’t want them too watery! Smooth potato mixture evenly on top of the Lentil mixture.

5) Bake uncovered for 25-30 minutes in the center of a 375 degree oven.

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