Cook the Lentils: Start by rinsing the lentils under cold water. In a medium saucepan, add the lentils and cover with water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside.
Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 5 minutes. Add the diced carrots and continue cooking until they begin to soften, another 5-7 minutes.
Add Flavorings: Stir in the tomato paste, soy sauce, smoked paprika, thyme, rosemary, and black pepper. Cook for 1-2 minutes, allowing the flavors to meld.
Add Lentils and Broth: Add the cooked lentils and vegetable broth to the skillet. Stir in the frozen peas and corn. Bring to a simmer and let cook for about 10 minutes, or until the mixture has thickened slightly. Adjust seasoning with salt as needed.
2. Prepare the Mashed Potato Topping:
Cook the Potatoes: Place the chopped potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain and return the potatoes to the pot.
Mash the Potatoes: Add the vegan butter and almond milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
3. Assemble the Shepherd’s Pie:
Preheat your oven to 400°F (200°C). In a large baking dish, spread the lentil mixture evenly across the bottom. Top with the mashed potatoes, spreading them evenly over the filling. Use a fork to create texture on the surface, which will help it brown.
4. Bake the Shepherd’s Pie:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbly. If desired, you can broil the top for an additional 2-3 minutes for extra browning.
5. Serve:
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