Vegan Shepard’s Pie (No oil or butter)




4 large portobello mushrooms

10 medium Yukon potatoes

1 cup green lentils

4 celery stalks

4 large carrots

2 cloves of garlic

1 medium yellow onion

1/4 teaspoon of sage, thyme, pepper & all spice

1 teaspoon sea salt

2 cups of vegetable broth

3 cups almond milk

1 tablespoon of cornstarch


Clean, peel and cook potatoes

Drain water, mash them & add 3 cups of almond milk with a teaspoon of salt

Set mashed potatoes aside

Cook 1cup of lentils per instructions and set it aside

Clean and dice all other vegetables

Add 1 cup of water to a large sauce pan, bring to a boil

Add garlic and onions to large pan, then add all of the other vegetables with spices

Leave pan uncovered and add a mixture of 1 tablespoon of water with 1 tablespoon of cornstarch

Once ingredients are blended in the pan, turn heat to medium while veggies soften for 10 minutes

The sauce will thicken, then add the cooked lentils to pan

Stir and cook for 5 additional minutes on low

Then remove the pan from heat

Preheat oven to 425

Use a 9X13 baking pan and add a layer of mashed potatoes to the bottom

Add the cooked vegetable mixture on top of the mashed potato layer

Then top it with another layer of mashed potatoes

Place it in the oven, uncovered for 15 minutes

The top will brown in certain areas, and  remove it from the oven

Ready to serve!

Serving size: 7-9






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