Vegan Shepherd's Pie

Instructions

1. Peel and chop the potatoes. Place them in a large pot of salted water, bring to a boil, and cook until tender, about 15-20 minutes. Drain and mash the potatoes with almond milk. Season with salt and pepper to taste and set aside.
2. While the potatoes are cooking, prepare the lentils according to the package instructions. Once cooked, drain and set aside.
3. Finely chop the leek and carrot.
4. In a large pan, heat olive oil over medium heat. Add the chopped leek and carrot, and sauté until tender, about 5-7 minutes.
5. Add the cooked lentils, marinated soy chunks, tomato puree and seasonings to the pan. Cook for another 5 minutes, stirring well to combine.
6. Preheat your oven to 180°C (350°F).
7. Spread the lentil and soy chunk mixture evenly in the bottom of a baking dish. Top with the mashed potatoes, spreading them out evenly to cover the filling.
8. Sprinkle the top with vegan mozzarella.
9. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
10. Let the shepherd's pie cool for a few minutes before serving. Enjoy this hearty and comforting dish hot.