Step 1

Preheat oven to 350F

Step 2

Combine 2 tablespoons water with 2 tablespoons arrowroot or cornstarch and set aside to thicken and form a roux.

Step 3

Make one recipe of my Vegan Mashed Potatoes. Essentially, boil and cube potatoes as listed in this recipe above. Once soft, drain the potatoes and use a potato masher to mash the potatoes with milk, Vegan Butter, salt and pepper until smooth and combined. Set aside.

Step 4

Meanwhile, boil lentils. Add 3/4 cup dried lentils in about 1 1/2 cup of water and boil until soft and cooked. Alternatively, you can use canned lentils as long as you have about 2.5 cups of cooked lentils, any kind is fine.

Step 5

Add oil to a pan and saute chopped green onions, carrots, and celery for a few minutes until aromatic. Add in your frozen peas and stir to combine.

Step 6

Add in chopped mushrooms. Set a timer for 5 minutes and saute until they release their moisture. Mushrooms are very wet and will release liquid for a good 4 minutes and then the pan will become dry. Cook mushrooms until the pan becomes dry.

Step 7

Add in soy sauce, vegan Worstechsire sauce, tomato paste, 1/4 cup of water, all of the spices, and the roux of 2 tablespoons arrowroot/cornstarch and water. Add in cooked lentils and stir until combined. The mixture will thicken greatly! Once it is thick, it is done!

Step 8

Grease an 8x8 baking dish (or any medium-size casserole dish) with a little oil and add the vegan shepherd's pie filling. Then, take the cooked mashed potatoes and spread them over the top of the lentil filling until smooth.

Step 9

Bake uncovered for 10-15 minutes until the top is golden brown. Let cool for 10 minutes before serving.