Vegan Shepherd's Pie

1.Preheat the oven to 400°F (200°C).

Mashed Potato Topping In a large pot, cook the diced potatoes in salted boiling water until tender.

3.Drain the potatoes and return them to the pot. Add almond milk, vegan butter, salt, and pepper. Mash until smooth and creamy. Set aside.

Shepherd's Pie Filling In a separate pot, cook the lentils in vegetable broth until tender. Drain and set aside.

5.In a large skillet, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook until vegetables are softened.

6.Add minced garlic, dried thyme, dried rosemary, peas, and corn. Cook for another 2-3 minutes.

7.Stir in cooked lentils, tomato paste, and soy sauce. Season with salt and pepper to taste.

8.Transfer the lentil mixture to a 9x13-inch baking dish. Spread the mashed potatoes evenly on top.

9.Bake in the preheated oven for 25-30 minutes, or until the top is golden and the filling is bubbling.

10.Serve hot and enjoy!