The ULTIMATE Vegan Shepherd's Pie Recipe | Samsung Food App

Ingredients

• 3 lbs. russet potatoes, peeled and cubed (about 3-4 large)
• 4 tablespoons vegan butter, divided (½ stick)
• 2/3 cup (158 mL) creamy non-dairy milk (see notes)
• 2 tablespoons nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pink or sea salt
• Freshly ground black pepper, to taste (optional)
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 6 ounces (170 g) cremini mushrooms, finely chopped
• 1/4 cup (67 g) tomato paste
• 3 tablespoons (8 g) flat-leaf parsley, finely chopped*
• 1 tablespoon fresh rosemary, minced*
• 1 tablespoon fresh thyme leaves*
• 1 teaspoon freshly ground black pepper
• 1 tablespoon Vegan Worcestershire sauce (Optional, but recommended)
• 3-5 cloves of garlic, minced
• 2 tablespoons flour (all-purpose, or brown rice for gluten-free)
• 4 cups (680 g) cooked French or brown lentils (see note)
• 2 cups (280 g) frozen vegetable blend* (peas, carrot, and corn)
• 1 ½ cups (355 mL) imitation beef broth (or sub vegetable)