Vegan Shepherd’s Pie
This is a great Vegan version of the classic family staple. Vegan Shepherd's pie uses rich, meaty lentils and creamy, buttery mash potatoes.

First, Place all the ingredients for the lentils in a large pot and cook until lentils and carrots are tender (add in more water if needed).
Next, Add oil and the cooked lentil mix to a large saucepan. Incorporate the herbs, seasonings, tomato puree and Marmite.
Bring the potatoes to a boil and cook until soft. Drain and return to the pot adding 3 Tbsp of vegan butter and Salt and pepper to taste.
After, pour filling into a 9x13 inch pan then spoon on the potato. Use a spatula to even out the potato across the pan.
Lastly, Bake at 350F for 45 minutes to 1 hr (varies on pan size and oven)
Ingredients
Directions
First, Place all the ingredients for the lentils in a large pot and cook until lentils and carrots are tender (add in more water if needed).
Next, Add oil and the cooked lentil mix to a large saucepan. Incorporate the herbs, seasonings, tomato puree and Marmite.
Bring the potatoes to a boil and cook until soft. Drain and return to the pot adding 3 Tbsp of vegan butter and Salt and pepper to taste.
After, pour filling into a 9x13 inch pan then spoon on the potato. Use a spatula to even out the potato across the pan.
Lastly, Bake at 350F for 45 minutes to 1 hr (varies on pan size and oven)