Meatless Shepherd's Pie

Ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped carrot
• 0.33 cups chopped onion
• 2 cloves garlic , minced
• 1 package vegetarian burger crumbles , 12 ounce
• 0.5 cups 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 teaspoons crushed dried rosemary
• salt and ground black pepper to taste
• 4 cups prepared mashed potatoes

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Grease a large casserole dish.

2. 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. 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. 4

   Bake in the preheated oven until heated through and potatoes are golden, 20 to 30 minutes.