Bring vegetable broth and vegan butter to a boil in a medium-sized saucepan. Add potato flakes, nutritional yeast, and plant milk. Stir until well mixed. Taste and add salt if desired. Gently spoon mashed potatoes onto the vegetable/lentil layer and spread evenly with a spoon.. to make the mash, peel and chop 4 medium potatoes, and cover with salted water. boil until the potatoes are tender, then drain the water, add the butter, cream and salt, and mash to a smooth texture. transfer the lentil filling to a baking dish, and top with the mash. beat an egg well, and brush the top of the pie with it.
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Potassium: 16% of the DV. Zinc: 23% of the DV. Copper: 55% of the DV. Manganese: 43% of the DV. Lentils are high in fiber, which supports regular bowel movements and the growth of healthy gut.. To Make the Lentil Shepherd’s Pie: Chop up your veggies, and prep for the mash potatoes. Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside. Return the pan to heat, add in.
