Delicious Vegan Shepherds Pie

I used to make the most comforting delicious shepherds pie using ground turkey. My husband chose to be vegetarian almost 2 years ago and we have been eating mostly vegetarian in our home ever since. I missed making shepherds pie, so I decided to substitute lentils for the meat and this came out so good I just had to share!

• Ready In: 55 mins
• Serves: 6
• Yields: 1 pie

Ingredients

•  pie crust

• Filling

• 2  tablespoons olive oil
• 1  onion, chopped
• 4  carrots, chopped
• 2  garlic cloves, chopped
• 2 1⁄2 cups  cooked lentils
• 15  ounces tomato sauce
• 1  teaspoon dried parsley
• 1⁄2 teaspoon dried thyme
•  salt and pepper

• Topping

• 5  potatoes, diced
• 1⁄2 cup  rice milk
• 6  tablespoons  Earth Balance natural buttery spread
• 1⁄2 teaspoon garlic powder
• 1  teaspoon chives
•  salt and pepper

Directions

1. Preheat oven to 350.
2. Prepare a pie plate with the pie crust.
3. Put potatoes in a large pot and cover with water, bring to a boil and cook until tender.
4. While potatoes are cooking, heat olive oil in a large pan.
5. Cook onion, carrots, and garlic together for 5-10 minutes or until soft.
6. Add lentils, tomato sauce, parsley, thyme, salt and pepper and turn heat to low, cover, and let simmer for 10 minutes.
7. When potatoes are tender, drain and mash adding the rice milk, earths balance, garlic powder, chives, salt and pepper until smooth.
8. Fill the pie plate with lentils and top with mashed potatoes.
9. Cook for 30 minutes or until pie crust is cooked.