Spring Vegetable Shepherd’s Pie

This Spring Vegetable Shepherd’s Pie is vegan comfort food at it’s finest (and healthiest)! It’s loaded with beautiful spring vegetables, protein packed lentils, and topped with creamy mashed potatoes.

For the Sauce:
2 tablespoons olive oil
1 Large red onion, diced
6 cloves of garlic, minced
1 leek, cleaned and sliced
2 tablespoons tomato paste
1 cup white wine, dry
4 cups low sodium vegetable stock
3 stalks of celery, thickly sliced
1 teaspoon dried thyme
1-2 tablespoon corn starch
2 tablespoons soy sauce or tamari

For the Pie:
1 cup frozen peas
1 large zucchini, thickly sliced
3 carrots, peeled and sliced
10 oz mushrooms, sliced (I used button mushrooms)
2 tablespoons olive oil
1/2 teaspoon salt and pepper
1 teaspoon dried thyme
3/4 cups dried green lentils
1 1/2 cup water

For the Mashed Potatoes:
4 Large russet potatoes, peeled
1-2 tablespoon butter (vegan or regular)
splashes of milk of choice (I used unsweetened soy)
2 tablespoons green onion, sliced (optional)
4-5 cloves of roasted garlic (optional)
salt and pepper (to taste)

View the full recipe at pumpkin & peanut butter →