Name: Vegan Shephard's Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 large servings
Ingredients: For the mashed potatoes; 2 lb. (about 4 large) Yukon Gold potatoes or white sweet potatoes, peeled and cubed; 6 tablespoons ghee or vegan butter; 2 cloves garlic, minced; Salt and pepper, to taste; For the filling; 1 tablespoon olive oil or avocado oil; 1 medium yellow onion, chopped; 2 to 3 carrots, diced (1 cup diced); ½ lb. fresh mushrooms, finely diced; 2 cloves garlic, minced; 1 cup fresh or frozen peas; 1½ cups cooked lentils; 1 teaspoon fresh thyme leaves, chopped (use ¼ teaspoon if you only have dried); 2 tablespoons arrowroot powder or tapioca starch; 2 teaspoons white miso paste, I use this chickpea miso; 2 tablespoons tomato paste; 1½ cups vegetable broth, I like using mushroom broth