Individual Curried Shepherd’s Pies Recipe - Forks Over Knives

Ingredients

• 4 lb. russet potatoes (about 7 medium), peeled and cut into 1-inch dice
• 2 cups low-sodium vegetable broth
• 6 tablespoons nutritional yeast
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 cup finely chopped red onion
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 cups chopped tomatoes
• 1 tablespoon ground coriander
• 1½ teaspoons ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 2 15-oz. cans brown lentils, rinsed and drained (3 cups)
• 2 15-oz. cans red kidney beans, rinsed and drained (3 cups)
• 2 cups unsweetened, unflavored plant-based milk
• 2 tablespoons fresh lime juice
• ¼ cup finely chopped fresh cilantro