Lentil Shepherd's Pie:

Ingredients:

For the Lentil Filling:

- 1 cup green or brown lentils, rinsed

- 2 cups vegetable broth or water

- 1 tablespoon olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 2 carrots, diced

- 2 stalks celery, diced

- 1 cup mushrooms, chopped

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- Salt and pepper to taste

- 2 tablespoons tomato paste

- 1 tablespoon soy sauce or tamari

- 1 cup frozen peas

For the Mashed Potato Topping:

- 4 large potatoes, peeled and diced

- 1/4 cup unsweetened almond milk or any plant-based milk

- 2 tablespoons vegan butter or olive oil (optional)

- Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a medium saucepan, combine the lentils and vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender and the liquid is absorbed.

3. While the lentils are cooking, prepare the mashed potato topping. Place the diced potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat to medium-low and simmer for about 15 minutes, or until the potatoes are fork-tender. Drain the potatoes and transfer them to a large mixing bowl.

4. Mash the potatoes using a potato masher or fork until smooth. Stir in the almond milk, vegan butter or olive oil, salt, and pepper until well combined. Set aside.

5. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened.

6. Add the diced carrots, celery, and mushrooms to the skillet. Cook for another 5-6 minutes, or until the vegetables are tender.

7. Stir in the dried thyme, rosemary, salt, and pepper. Add the tomato paste and soy sauce, and mix until well combined.

8. Add the cooked lentils and frozen peas to the skillet, and stir until everything is evenly combined. Cook for another 2-3 minutes, then remove from heat.

9. Transfer the lentil filling to a large baking dish and spread it out evenly.

10. Spoon the mashed potato topping over the lentil filling, spreading it out with a spatula to cover the entire surface.

11. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling.

12. Remove from the oven and let it cool slightly before serving.

13. Serve the Lentil Shepherd's Pie hot, and enjoy this hearty and comforting Whole Foods Plant-Based meal!

Feel free to customise the recipe by adding your favourite herbs, spices, or vegetables to the lentil filling. Enjoy! Let me know what you think!