Meatless Shepherd’s Pie

Ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped carrot
• 1/3 cup chopped onion
• 2 cloves garlic, minced
• 1 (12 ounce) package vegetarian burger crumbles
• 0.5 cup cooked green lentils
• 3 tablespoons all-purpose flour
• 1.75 cups vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 cup frozen peas
• 0.5 teaspoon crushed dried rosemary
• salt and ground black pepper to taste
• 4 cups prepared mashed potatoes

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a large casserole dish.
2. Heat oil in a large skillet over medium-high heat. Cook and stir carrot, onion, and garlic in the hot oil until soft and onion is clear, 5 to 7 minutes. Add burger crumbles and lentils; cook until heated through, 5 to 7 minutes. Add flour and saute, 1 to 2 minutes.
3. Stir broth, Worcestershire sauce, tomato paste, and soy sauce into the skillet. Simmer until the sauce thickens, about 5 minutes. Turn off the heat and stir in peas and rosemary. Season with salt and pepper. Pour the mixture into the prepared casserole dish and top with mashed potatoes.
4. Bake in the preheated oven until heated through and potatoes are golden, 20 to 30 minutes.