Hearty Lentil & Veggie Shepherd's Pie (Freezer-Friendly!)

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and sauté for 8-10 minutes, until softened.

2. 2

   Stir in minced garlic and cook for another minute until fragrant.

3. 3

   Add rinsed lentils, vegetable broth, diced tomatoes (undrained), tomato paste, thyme, and rosemary. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender.

4. 4

   While the lentils are simmering, prepare the mashed potatoes. Place cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.

5. 5

   Return drained potatoes to the pot. Add plant-based milk, vegan butter, salt, pepper, and nutmeg (if using). Mash until smooth and creamy. Taste and adjust seasonings.

6. 6

   Once lentils are tender, stir in frozen peas and corn. Cook for 2-3 minutes, just until heated through. Season the lentil mixture with salt and pepper to taste.

7. 7

   Pour the lentil and vegetable mixture into a 9x13 inch baking dish (or individual oven-safe dishes for easier freezing).

8. 8

   Evenly spread the mashed potato topping over the lentil mixture. You can use a fork to create little peaks for extra crispiness.

9. 9

   To bake immediately: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.

10. 10

    To freeze: Let the assembled shepherd's pie cool completely. Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator. Bake at 375°F (190°C) for 40-50 minutes, or until heated through and golden brown. If baking from frozen, it may take 60-75 minutes (cover with foil for the first 30-40 minutes to prevent over-browning).