THE BEST VEGETARIAN SHEPHERD’S PIE

THE BEST VEGETARIAN SHEPHERD’S PIE EVER!!

This picture was taken before it was baked. After it came out of the oven, we gobbled it up so quickly I forgot to take another pic!

Filling:

1 carrot, peeled and diced
1 celery stalk, diced,
1 small onion, diced
Vegetable broth

Saute in a few tablespoons of vegetable broth for 8 minutes. Then stir in:

1 T tomato paste
1 T Worcestershire sauce
1 T coconut aminos

Cook for 2 minutes. Add:

1 cup of vegetables, diced small (rutabaga, kohlrabi, purple potato, or whatever)
1/2 cup vegetable broth

Simmer for 12-15 minutes. Add more broth if it gets too dry.

Then add:

1/2 cup of cooked lentils (I put mine in my rice cooker and let them work while I chop veggies — EASY!)
1/4 cup of frozen peas
1/4 cup of frozen corn

Stir well – add a little more broth if it is dry. You don’t want it soup-y, but you don’t want it bone dry either.
Pour into bottom of a 10×13 casserole dish

Topping:
While the filling is cooking, boil the following in water for 12-15 minutes until soft.

1 medium russet potato, peeled and diced
1 medium turnip, peeled and diced
1 parsnip, peeled and diced
1 cup of cauliflower florets

Drain vegetables and mash together with a little butter and almond milk. Stir in parmesan cheese and spread on top of filling.

Bake for 45 minutes.

Seriously … so stinkin good.

I made mine in aluminum pans because I was taking it with us to the lake. This recipe made two medium size pans which means I have one in my freezer! Yay!