Measurements

• 2 cups Carrots
• 2 tbsp Cornstarch
• 1 cup Gluten
• 4 cloves Garlic
• 1 cup Green Lentils
• 1 cup Green Peas
• 1 cup Lentils
• 2 cups Mushrooms
• 2 tbsp Olive Oil
• 1 cup Peas
• 1 tsp Pepper
• 4 cups Potatoes
• 1 tsp Rosemary
• 1 tsp Salt
• 2 tbsp Gluten
• 1 tsp Thyme
• 2 tbsp Tomato Paste
• 2 cups Vegetable Broth
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large pot, boil the diced potatoes until tender, about 15 minutes.
• Drain and mash with a bit of salt and pepper.
• Set aside.
• In a large skillet, heat the olive oil over medium heat.
• Add the diced onion and garlic, and sauté until translucent.
• Add the carrots, mushrooms, and green peas to the skillet.
• Cook for about 5-7 minutes until the vegetables are tender.
• Stir in the cooked lentils, green lentils, and peas.
• Add the tomato paste, vegetable broth, rosemary, thyme, salt, and pepper.
• Mix well.
• In a small bowl, mix the cornstarch with a bit of water to create a slurry.
• Add this to the skillet and stir until the mixture thickens.
• Transfer the vegetable and lentil mixture to a baking dish.
• Spread the mashed potatoes evenly on top.
• Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
• Let the Vegan Shepherd's Pie cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.