Lentil and Mushroom Shepherd’s Pie | Samantha Podob, MS, RD, CDN

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp thyme
• 4 medium potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste