Vegan Lentil Shepherd’s Pie

Cooking the Lentil Filling:

1. In a large saucepan, combine the dry lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid is absorbed.
2. In a separate large skillet, heat 1 tablespoon of olive oil over medium heat.
3. Add the finely chopped onion and sauté for 3-4 minutes until they start to turn translucent.
4. Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5-7 minutes until the vegetables soften.
5. Add the frozen peas and corn kernels to the skillet. Stir in the dried thyme, dried rosemary, salt, and black pepper.
6. Mix the tomato paste and soy sauce in a small bowl and then add this mixture to the skillet, stirring well to coat the vegetables.
7. In a separate small bowl, dissolve the cornstarch in a couple of tablespoons of water. Pour this cornstarch slurry into the skillet and stir until the mixture thickens.

Making the Mashed Potatoes:

1. While the lentil filling is cooking, place the diced potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes and transfer them to a mixing bowl.
3. Mash the potatoes using a potato masher or a hand mixer.
4. Mix in the unsweetened almond milk and vegan butter or olive oil. Continue to mash until you achieve a creamy consistency.
5. Season the mashed potatoes with salt and black pepper to taste.

Assembling and Baking:

1. Preheat your oven to 400°F (200°C).
2. In a baking dish, spread the cooked lentil filling evenly.
3. Top the lentil filling with the creamy mashed potatoes, spreading them out evenly to cover the filling.
4. Use a fork to create a decorative pattern on top of the mashed potatoes.