Vegan Shepherd's Pie

Vegan Shepherd’s Pie

Ingredients

1 Tbsp water
2 cups shopped fresh mushrooms
2 cups chopped yellow onions
1 cup chopped carrots
1 Tbsp minced garlic
1 15 ounce can diced tomatoes
4 cups vegetable broth
1 ½ cups dried lentils, rinsed
1 Tbsp chopped fresh thyme
2 tsp chopped fresh rosemary
1 tsp salt
1 tsp pepper
2 pounds Yukon Gold potatoes, peeled quartered
½ cup raw cashews
1 cup water

Directions

Soak raw cashews in water

Step 1: Preheat oven 350.  Heat water in heavy pot over medium high heat.  Add mushrooms, onion, carrots and garlic; cook, stir often until vegetables are slightly softened, about 5 minutes. Add tomatoes, broth, lentils, thyme, rosemary and ½ tsp salt and pepper.  Bring to a boil, reduce heat to medium, stir occasionally until lentils are tender, about 35 minutes

 Step 2: Meanwhile, place potatoes in another large pot, bring to a boil and cook until tender.  Drain, mash.  Drain cashew, add back 1 cup fresh water and blend.  Pour cashew crème into potatoes and finish mashing.

Step 3:  Transfer lentil mixture to a 9x13 baking dish.  Top with mashed potaotes.  Bake until lightly brown and bubbly, about 20 minute.  Cool 5 minutes and serve

Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month