Dairy-Free Lentil Shepherd’s Pie
Dairy-Free Lentil Shepherd’s Pie
Ingredients
- 4 cups (680 g) russet potatoes, peeled and cubed
- 2 tbsp nutritional yeast
- 3/4 cup (180 ml) non-dairy beverage
- ¾ lb (340 g) mixed mushrooms, diced
- 3 tbsp (45 ml) vegetable oil
- 2 garlic cloves, finely chopped
- 1 onion, chopped
- 1 carrot, diced
- 2 tbsp (30 ml) tomato paste
- 2 tbsp unbleached all-purpose flour
- 1 ½ cups (375 ml) vegetable broth
- ½ cup (125 ml) non-dairy beverage
- 1 cup (150 g) frozen green peas, thawed
- 1 can (19 oz/540 ml) brown lentils, rinsed and drained
Instructions
- Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer until the potatoes are tender. Drain. Return the potatoes to the pot.
- Using a potato masher, coarsely crush the potatoes with the nutritional yeast and non-dairy beverage. Add more non-dairy beverage as needed. Season with salt and pepper. Using an electric mixer, purée the potatoes until smooth, if desired. Set aside.
Dairy-Free Lentil Shepherd’s Pie