Lentil Shepard’s Pie

makes 8 servings

1 tablespoon oil (olive, canola, vegetable)

1 onion, chopped

2 carrots, peeled and chopped

16 oz mushrooms, sliced

4 cloves garlic , minced

2 teaspoons dried thyme leaves

1 1/2 cups brown or green lentils (or 38oz canned lentils, see notes)

3 cups vegetable broth (or 1 vegetable bouillon cube, see notes)

1 cup peas, fresh or frozen

2 tablespoons soy sauce

1/4 cup BBQ sauce (check to make sure it's vegan)

Mashed potatoes

Method

• Preheat oven to 220ºC.Heat the oil in a large frying pan or skillet over medium-high heat.

• Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned.

• Remove from pan, and set aside.

• Return the pan to heat, add in the lentils, and vegetable broth.

• Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender.

• While the lentils cook, prepare the mashed potatoes.

• Add the vegetables back to the pan with the lentils, and add the peas, BBQ sauce, and soy sauce. Heat through.

• Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top.

• Bake for 10 - 15 minutes until the pie is hot and bubbling around the edges.