Lentil Shepherd’s Pie – Protein-Packed Vegan Main Dish

This vegan lentil shepherd's pie pairs perfectly with a savoury vegan gravy! A protein packed vegan main dish that’s simple to make and ready in 1 hour!

Key Moments:
00:00 Introduction
00:33 What You Can Make Ahead
01:10 How To Cook Green Lentils
01:25 How To Make Vegan Mashed Potatoes
02:02 Ingredients For The Lentil & Veggie Base
02:28 How To Make Lentil Shepherd's Pie
03:45 Almond Flour Alternatives - Nut-Free Options
03:56 How To Make A Saucy Shepherd's Pie
04:07 Compile & Bake The Shepherd's Pie
04:38 Serve With Savoury Vegan Gravy
05:03 Recipe Cost
05:33 Coming Up Next Sunday!

Ingredients: Lentil Shepherd's Pie (serves 6)
For the mashed potatoes:
2.5 pounds yellow potatoes, or russet (usually 5-6 larger potatoes)
1 tsp salt
2 tbsp vegan butter
½ –1 cup soy milk (122 - 243 ml)

Everything else:
½ tbsp oil or water/broth
1 medium onion, small diced
Salt & pepper to taste
6 cloves garlic, minced
275g mushrooms, small diced
1 ½ cup carrot, small diced (220g, 2 ½ to 3 large carrots)
3 ribs celery, small diced
2 tbsp tomato paste
2 tbsp tamari (or soy sauce)
1 tbsp vegan worcestershire sauce (or more tamari)
2 tsp fresh thyme (can use frozen!)
⅓ cup almond flour (37 g)
3 cups green lentils, cooked (576 g, can use brown lentils)