Vegan Lentil Shepherd's Pie

Instructions

1. Prepare the Mashed Potato Topping: Place the Russet Potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
2. Return the drained potatoes to the hot pot. Add Unsweetened Plant Milk, Vegan Butter, Salt, and Black Pepper. Mash until smooth and creamy. Set aside.
3. Prepare the Lentil Filling: Heat Olive Oil in a large skillet or Dutch oven over medium heat. Add the Yellow Onion, Carrots, and Celery. Sauté for 5-7 minutes until vegetables begin to soften.
4. Add Garlic-minced and cook for 1 minute until fragrant.
5. Stir in the Brown Lentils, Vegetable Broth, Tomato Paste, Dried Thyme, and Dried Rosemary. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
6. In a small bowl, whisk the All-Purpose Flour with 2 tablespoons of cold water until smooth. Stir this slurry into the lentil mixture. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
7. Stir in the Frozen Peas and Frozen Corn. Season the lentil filling with Salt and Black Pepper to taste. Remove from heat.
8. Assemble the pie: Preheat oven to 375°F (190°C). Pour the lentil filling into a 9x13 inch baking dish, spreading it evenly.
9. Carefully spoon the Mashed Potato Topping over the lentil filling, spreading it to cover completely. You can use a fork to create decorative ridges on top.
10. Bake for 25-30 minutes, or until the topping is lightly golden brown and the filling is bubbly. Let rest for 5-10 minutes before serving.