Vegan Lentil Shepherd’s Pie

Peel and cut potatoes into 1-inch pieces and place in a medium pot. Top potatoes with cold water, cover, and bring to a boil. Once boiling, uncover and reduce to a simmer until potatoes are fork-tender, about 12 minutes. Drain well and add back to the pot along with 2 tbsp vegan buttery spread and 1/2 tsp salt. Mash potatoes until creamy and then stir in 1/4 cup vegetable broth. While the potatoes are cooking, prepare the filling.

Position racks in the lower and top thirds of the oven. Preheat oven to 425ºF.

Melt remaining 2 tbsp vegan buttery spread in a large high-sided skillet or in a large pot over medium heat. Add mushrooms, onion, and remaining 1/2 tsp salt, and sauté for 6 to 8 minutes until soft and beginning to brown.

Stir in tomato paste and vinegar, followed by frozen vegetables, drained lentils, and remaining 1 1/2 cups vegetable broth.

Bring the mixture to a simmer. Turn off heat. Transfer to a 3-4L casserole dish or 9x13-inch baking dish.

Spoon mashed potatoes in big dollops over the lentil mixture and spread using the back of a spoon (it’s okay if it’s not perfect!). Bake for 15 minutes, until bubbling.