This Veggie Loaded Shepherd’s Pie is a heartwarming dish that’s easy to prepare for you and your family. Make a big batch to use for mid-week lunches, or freeze it into portions for healthy ready-to-go dinners when you don’t have time to cook. This is a versatile meal the whole family can enjoy.

Recipe created for Ozganics by @rawbeccabites_

Servings: 4-6 | Dairy free  | Gluten free

Ingredients:

• 1/2 onion, diced
• 3 garlic cloves diced
• 2 cups mushrooms sliced
• 2 carrots diced
• 1 tin of lentils drained
• 1 cup vegetable broth
• 1 can chopped tomatoes
• 1 tbsp tomato paste
• 1 tbsp Spiral Foods Tamari Soy
• 1 tbsp balsamic vinegar
• 1 tbsp avocado oil
• 1 tbsp Gevity Rx Natural Bone Broth Body Glue
• 3 tbsp cornstarch
• Pepper to taste
• 4 medium potatoes cut into quarters
• 1/4 cup non-dairy milk
• 1 tbsp olive oil
• 2 tbsp nutritional yeast
• 1 tbsp Spiral Foods Organic Tamari Furikake
• 1 tsp salt
• 1 tsp rosemary
• 1 tsp thyme

Method:

1. Preheat oven to 180 degrees and line a baking dish with baking paper.
2. In a large saucepan, add the avocado oil, onion and garlic.
3. Cook for a few minutes or until onion is translucent.
4. Add mushrooms and carrot and stir.
5. Add the remaining ingredients to the saucepan and bring to a boil. Simmer until reduced.
6. In a separate pot, boil the potatoes and salt until the potatoes are soft and fall apart when poked with a fork.
7. Drain and mash potatoes, adding vegan butter/oil, non-dairy milk and nutritional yeast until smooth.
8. Spoon the lentil mixture into the base of the dish and top with mashed potato.
9. Smooth out with the back of a fork.
10. Transfer to the oven for 20 minutes.
11. Remove from oven and serve with steamed greens.

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