Prime Rib Shepherd's Pie (Vegan)

Making this again this year for sure!

Holy cow!  What a difference the right spice makes!  Milford Spice Company’s Prime Rib makes this taste just like the perfect Shepherd’s Pie you know - only Vegan!  It’s so delicious and so good for you - I know I’m having seconds (and probably thirds…)!

INGREDIENTS

1 Tbsp olive oil
1 small onion, diced
1 leek, white and light green parts only, cleaned and chopped
2 medium carrots, diced or shredded
2 garlic cloves, minced
1 1/2 Tbsp Milford Spice Company’s Prime Rib
2 ½ cups vegetable broth
1 cup dried brown lentils
1 Tbsp vegan Worcestershire sauce
1 tsp red wine vinegar
½ cup frozen peas, thawed
Salt and pepper to taste

For the Potatoes:

1 ½ pounds russet potatoes, peeled and cut into 1 to 2 inch chunks
½ cup unsweetened almond milk
3 garlic cloves, minced
2 Tbsp vegan butter
Salt & pepper to taste

DIRECTIONS

• Coat the bottom of a medium saucepan with olive oil and place over medium heat.

• When the oil is hot, add the onion, leek, carrots, and garlic. Stir until onions are softened, about 5 minutes.

• Stir in Milford Spice Company’s Prime Rib.

• Continue simmering for about 2 minutes, stirring occasionally.

• Stir in vegetable broth and lentils, then turn up the heat and bring the liquid back to a simmer.

• Lower the heat and allow the mixture to simmer, uncovered, until the lentils are tender but not mushy, about 25-30 minutes. Stir the pot occasionally.

• Remove the pot from heat.

• Stir in the Worcestershire sauce, vinegar, liquid smoke and peas. Season with salt and pepper to taste.

• While the lentils simmer, place potatoes into a large pot and cover them with cold water.

• Place the pot over high heat and bring the water to a boil. Lower the heat and boil the potatoes until fork tender, about 20 minutes.

• Remove the pot from heat and drain the potatoes into a colander.

• Return the potatoes to the pot and mash them with a potato masher. Stir in the almond milk, garlic and vegan butter. You can add more milk if needed to reach your desired consistency. Season with salt and pepper to taste.

• Preheat the oven to 400º. Transfer the lentil mixture to a small casserole dish or deep dish 9-inch pie plate. Gently press down into a uniform layer with a spoon or spatula.

• Top the lentil mixture with mashed potatoes, smoothing them out all the way to the edges to create a seal.

• Bake the pie until brown spots form on top, about 30 minutes.

• Remove it from the oven and let it sit for about 10 minutes.