This cozy vegan shepherd’s pie is what cold nights were made for

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 12 ounces mushrooms, finely chopped
• 1 ½ cups cooked green or brown lentils (or 1 can, drained and rinsed)
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce or tamari
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 cup vegetable broth (more as needed)
• Salt and pepper to taste
• 2 pounds Yukon gold potatoes, peeled and cubed
• 4 tablespoons olive oil or vegan butter
• ½ cup unsweetened plant-based milk (oat or almond work well)
• 3 cloves roasted garlic (optional, but highly recommended)
• Salt and black pepper, to taste