Soul-Hugging Lentil Shepherd’s Pie - alive magazine

Ingredients

• 3 medium russet potatoes
• 2 Tbsp vegan butter or extra-virgin olive oil
• 1/2 cup unsweetened plant milk
• Sea salt
• freshly ground black pepper
• 2 Tbsp extra-virgin olive oil
• 1 cup chopped onion
• 4 medium carrots, finely diced
• 2 large garlic cloves, minced
• 3 cups cooked brown or green lentils
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 Tbsp all-purpose gluten-free flour
• 2 tsp tomato paste
• 1 cup vegetable stock
• 1 tsp vegan Worcestershire sauce
• 2 tsp fresh rosemary leaves, chopped (or 1 tsp dried)
• 1 tsp fresh thyme leaves, chopped (or 1 tsp dried)
• 1 cup fresh or frozen peas