Lentil Shepherd's Pie

Lentil Shepherd's Pie

Shepherd's pie is a family favorite that can be your go-to for holiday leftovers. This recipe is a really fun, re-designed modern version that’s vegan and gluten free!

Key

Serves 4 15 minutes Easy

Directions

  • Preheat oven to 350°F.
  • Pour one can of Amy’s Organic Lentil Vegetable Soup into a saucepan and add the sprouted lentils. Warm the soup over medium heat for 8-10 minutes to reduce the liquid.
  • In a small pan, mash the potatoes then add almond milk and vegan butter. Salt and pepper to taste.
  • In a small saucepan, sauté the leeks and Brussels sprouts in olive oil over medium heat until slightly crispy. Add salt and pepper to taste.
  • Layer the soup mixture on the bottom of a medium-size baking dish.
  • Layer the potatoes over the soup mixture.
  • Top with the sautéed leeks and Brussels sprouts.
  • Put the baking dish in the oven for 5-7 minutes then serve immediately.
     

Pro tip

If you want to make the mashed potatoes creamier, replace the vegan butter with regular butter and half and half.