Lentil Shepherd’s Pie

Vegan Lentil Shepherd’s Pie with delicious Yukon potato crust with creamy brown lentils.

1 lg. onion, diced
3 garlic cloves, minced
1 ½ cups dried pardina lentils
4 cups vegetable stock
2 tsp. dried thyme
1 10-oz. bag frozen mixed veggies
2 cups shredded cheddar cheese or cashew cheese
3 lb. Yukon gold potatoes, mashed
4 tbsp. vegan butter
Salt and pepper to taste

View the full recipe at Palouse Brand →