This plant-based shepherd's pie recipe is a comfort food staple around here. It works equally well as a weeknight dinner or to take along to a potluck!
First, prepare the lentils. Rinse the dried lentils and dump them in a medium sauce pan. Add the veggie stock, apple juice, bay leaves, garlic powder, thyme, rosemary, and sage. Bring to a boil then simmer for about 30-45 minutes, or until the lentils are tender. Remove from heat, cover, and set aside to allow the lentils to absorb more of the liquid, if any is left.
While the lentils cook, peel and quarter the potatoes, then boil them for about 15-20 minutes until they're done. Drain them, mash them, add the butter and the milk, as well as the salt and pepper and mix until smooth. Or prepare the mashed potatoes however you like to make them. :)
Preheat the oven to 375 degrees. In a 9x13 glass casserole dish, create the layers of your shepherd's pie. First add the lentils, then add a layer of frozen veggies. Finally, top the whole thing with the mashed potatoes, smoothing them over the entire top of the casserole. Top with a sprinkling of paprika and bake for about 45 minutes.
This shepherd's pie can be frozen before or after baking and reheats very well.