This vegan shepherd's pie is stuffed with hearty vegetables and lentils to make this dish extra filling! It's also healthy, made with whole foods, so it won't leave you feeling sluggish afterwards. The perfect dish to serve for the holidays and when you want something extra cozy.
Cook the lentils with water, according to packaging instructions. Or use canned lentils from the store (preferably low or no sodium) to save time.
Chopped the potatoes in about 1-inch cubes so that they cook faster and evenly. In a large stockpot, add the potatoes and enough water to cover them. Boil the potatoes for 10-15 minutes until soft.
When the potatoes are done, drain the water, leaving about ½-1 cup of water. Mash the potatoes with a masher or fork. Add the turmeric and garlic powder. Season with salt and pepper to taste. Add more hot water or vegetable broth if desired to reach a creamier mashed potato consistency.
Preheat the oven to 400°F/205°C.
Dice the onion, carrots and celery or use a food processor to save time. In a pan, saute the minced garlic, onion, carrots and celery over medium heat until soft. About 5 minutes.
Stir in the mushrooms and thyme and cook for 1 minute. Then, stir in the tomato sauce and diced tomatoes.
Turn off the heat and add the cooked lentils and peas. Stir to evenly combine. Season with a little salt and pepper to taste, then pour into a baking pan that fits the base with extra room on top to hold the potatoes (9x13 inch pan works if making 8 servings). If the pan seems very full, place it on a rimmed baking sheet to prevent the filling from bubbling over into your oven.
Spread the mashed potatoes on top.
Bake for 25 minutes, or until the mashed potatoes are browned on top.