Hearty Lentil Vegan Shepherds Pie
Ingredients
- Parsley, chopped for garnish
- Rosemary, chopped for garnish
- 4 cups Yukon gold potatoes, peeled + diced (about 4-5 potatoes)
- 1/4 cup unsweetened almond milk
- 4 tbsp salted vegan butter
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 tsp garlic, minced
- 5 medium carrots, peeled and diced into 1/4" cubes
- 4 celery stalks, diced
- 1 tbsp dried rosemary, chopped
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups of brown or green lentils
- 4 cups of vegetable stock
- 2 vegan and gluten free bouillon cubes
- 3/4 cup water
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