This vegan Shepherd's pie is amazing, and so filling! Best of all, you get 1 1/2 cups for just 236 calories, leaving lots of room for seconds. Special Tip: You can skip the vegan butter all together, or use olive oil in it's place if you are not a fan of vegan butter.
In a large bowl, add the lentils and 2 cups of cold water. Set aside to soak for 30 minutes while you prep the rest of the ingredients.
Preheat oven to 400 degrees and spray a 9x13 casserole dish with olive oil.
Peel and cube the potatoes, adding to a pot of cold water while you work.
Bring the potatoes to a boil, then reduce to a simmer until they are soft when poked with a fork. About 10-15 minutes.
Drain then return to the pan and add in the salt, almond milk, and butter.
Mash with a potato masher until they are smooth (unless you like lumpy- that's cool too!) Then taste, and add more salt and pepper as needed.
Meanwhile heat a sauce pot over medium heat and spray with olive oil.
Add in the onions and carrots and cook for 10 minutes until softened.
Add the garlic and cook for 1-2 minutes until fragrant, then add in the herbs and cornstarch. Mix well to coat the veggies, and then add in the soy sauce, vegetable stock, salt and pepper.
Drain and then add in the lentils and cook for 20 minutes.
Add the crushed tomatoes and cook for an additional 15 minutes until the lentils are tender.
Taste the lentil filling, and add more salt or pepper as needed.
Spoon into the prepared casserole dish, smooth out to an even layer.
Spoon over the mashed potatoes, and even out and spray with olive oil.
Place the casserole dish on a rimmed baking sheet (to catch any spillage) and bake for 30 minutes.
Broil for 3-5 minutes until the top is crispy, then remove from the oven and serve hot.