You can't go wrong with Shepherd's Pie. 

Serves 4

Ingredients

• 2 cups cooked lentils
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 4 cups mashed potatoes 
• (prepared from 4 large potatoes)
• 1/4 cup chopped fresh parsley for garnish

Method

1. Preheat the oven to 190°C.
2. In a large skillet, heat the olive oil over medium heat. 
3. Add the chopped onion, garlic, carrots, and celery. 
4. Sauté for 5-7 minutes until the vegetables are softened.
5. Add the cooked lentils, frozen peas, vegetable broth, tomato paste, soy sauce, dried thyme, dried rosemary, salt, and pepper to the skillet. Stir well to combine and simmer for 10-15 minutes, allowing the flavours to meld together.
6. Adjust the seasoning if needed.Transfer the lentil mixture to a baking dish and spread it out evenly.Spoon the mashed potatoes on top of the lentil mixture, spreading them evenly to cover the surface. You can create a decorative pattern with a fork, if desired.
7. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes turn golden brown and slightly crispy.
8. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, if desired.
9. ​Serve the vegan lentil shepherd's pie as a hearty and satisfying main dish.

Nutrition per serve 

• Calories: 518cal
• Carbohydrates: 76.5g
• Fats: 17.7g
• Protein: 17.2g