Vegetarian shepherd’s pie recipe
Pies
2 lbs. Russet or Yukon Gold potatoes, peeled 1 whole garlic clove 1 cup (½ lb.) dry brown lentils 1 bay leaf 2 tbsp olive oil 1 onion, diced 1 cup diced carrots 1 cup diced celery 2 garlic cloves, crushed 1 cup frozen peas 1 cup corn ¼ cup fresh chopped parsley, divided 2 tsp vegan Worchestershire or tamari sauce ¾ tsp dried oregano Pinch of cayenne pepper ½ cup milk or milk substitute (soy, almond, or rice milk) 3 tbsp butter or vegan butter substitute (ex. Earth Balance)
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