Lentil Mushroom Shepherd's Pie

Instructions

1. 1

   Peel and cube the potatoes, cover with salted water, and boil 15 minutes until tender. Drain and mash with the oat milk, 1 tbsp olive oil, salt and pepper.

2. 2

   Meanwhile simmer the lentils in 2 cups of the broth for 20 minutes until just tender.

3. 3

   In a large oven-safe skillet, cook the diced onion and mushrooms in the remaining oil over medium-high heat for 7 minutes until browned. Stir in the garlic, tomato paste and thyme for 1 minute.

4. 4

   Add the lentils with their liquid, the remaining broth and the peas and carrots. Simmer 5 minutes until thick and saucy; season well.

5. 5

   Spread the mashed potatoes over the filling and rough up the top with a fork. Bake at 400°F for 15 minutes, then broil 2-3 minutes until golden.

6. 6

   Let it rest 5 minutes before scooping. Make it ahead and refrigerate up to 2 days, or freeze the unbaked pie.