3 lbs - Yukon gold potatoes peeled and quartered
1/2 tsp - sea salt or to taste
6 tbsp - plant milk
1/4 tsp - garlic powder optional
Filling
3 cups - cooked or canned green lentils, approx 1 cup raw
3 cups - mixed frozen veggies thawed
2 tbsp - tamari or soy sauce
1/2 tsp - garlic powder
1/2 tsp - onion powder
1 tsp - cumin
1 tsp - smoked paprika or sweet
salt and pepper to taste
- Preheat oven to 425 degrees F.
- Place potatoes in a large pot of water (just covering potatoes) and bring to a boil, cooking until fork tender, approx. 15 minutes. Drain and return to the pot, add the milk, salt and garlic powder if using, and mash with a potato masher. Set aside.
- Meanwhile, add your cooked or canned lentils, thawed veggies and all remaining filling ingredients to the bottom of a 9"x13" baking dish (or similar). Mix well.
- Top with the mashed potatoes and smooth them out with a silicone spatula, or using a fork add a crisscross pattern across the top. Cover the tray with parchment paper and aluminum foil on top.
- Bake for 20 minutes, and then uncover the shepherd's pie and bake an additional 10 minutes. You may even broil for a few minutes longer if you wish to brown the potatoes on top. Watch carefully when broiling.
- Let cool for at least 10 minutes before slicing and enjoy!
- Leftovers keep in the refrigerator for 3-4 days, although reheating may cause the potatoes to dry up a little. Add a few drops of plant milk on top of the potatoes before reheating. Or, heat up as a deconstructed shepherd's pie with some water, broth or plant milk and mix everything together re-moisten it.
- You may freeze an entire tray and cook from frozen, adding 20 minutes of covered cooking time. Or thaw first and cook as usual.