Twice Baked Lentil Shepherd’s Pie Potatoes

A fun veggie filled take on the Irish classic! {vegan + GF}

4 large russet potatoes
1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme (or 1 teaspoon fresh)
1 teaspoon dried oregano
2 tablespoons vegan Worcestershire sauce
1 tablespoon tomato paste
3/4 cup dry brown lentils, soaked
2 cups vegetable broth
16 ounces frozen mixed vegetables
1/2 cup plain milk (I used unsweetened almond)
2 tablespoons vegan butter (or regular butter)
6 ounces vegan sour cream (or plain non-fat Greek yogurt)
1 teaspoon garlic powder
1 teaspoon onion powder
salt & pepper to taste

View the full recipe at Making Thyme for Health →