1 cup dried green lentils
2 carrots, finely diced
1 small onion, finely diced
2 celery stalks, finely diced
2 cups chopped mushrooms
3 cups vegetable broth
1 teaspoon salt
2 teaspoons minced garlic
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon Vegetable Better Than Bouillon (optional, but adds flavor)
3 large russet potatoes
2 tablespoons vegan butter
2 tablespoon vegan cream cheese
splash of milk
salt and black pepper to taste (for the potatoes)
Heat 2 teaspoons of oil in a large pot or dutch oven over medium heat.
Add the onions, carrots, and celery and allow to cook unit the onions are translucent and soft.
Add the mushrooms and garlic and cook for a few minutes.
Add the lentils, broth, and spices and reduce the heat to simmer. Let the lentils simmer for about half an hour to 45 minutes or until the liquid has been absorbed and the lentils are soft.
While the lentils are cooking, bring a large pot of water to a boil. Add the potatoes and cook until they are soft and you can poke a fork through them.
Drain water from potatoes and mash using a hand masher or an electric hand mixer, adding in the butter, cream cheese, salt, and pepper. If they seem too thick, add a splash of milk.
Scoop cooked lentils into a pie dish or shallow casserole dish and top with the mashed potatoes.
Preheat oven to 350 degrees. Bake the shepherds pie for about 25 minutes.
Garnish with fresh or dried parsley if you like before severing.