• 5-6 medium potatoes, cubed
• 4 TBL buttery spread
• 1/2 cup canned coconut milk (or other plain unsweetened non-dairy milk)
• 2 TBL nutritional yeast
• 1/2 tsp salt

For the filling

• 3 cups cooked green lentils
• 1 TBL olive oil
• 1 medium onion, diced
• 5-6 button or cremini mushrooms, sliced
• 1 cup cut green beans
• 2 large cloves garlic, minced
• 1 15 oz can no-salt added diced tomatoes (if yours have salt just omit the added salt)
• 4 TBL tomato paste
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 TBL vegan worchestershire
• 1 TBL dijon mustard

1. Place cubed potatoes in a large pot, cover with cold water, and bring to a boil.
2. Boil potatoes over medium heat until tender, about 10 minutes.
3. While potatoes are cooking heat oil in a large oven-proof skillet (I use a cast iron pan).
4. Saute onions for about 2 minutes, then add mushroom and cook until just softened, about 2 more minutes.
5. Stir in diced tomatoes, tomato paste, paprika, garlic powder, salt, pepper, worchestershire, dijon, and lentils.
6. Warm through, turn off heat and set aside.
7. Drain your cooked potatoes, return them to the pan and mash them with the buttery spread, coconut milk, nutritional yeast, and 1/2 tsp of salt.
8. Spoon the mashed potatoes on top of the lentil/vegetable mix in the skillet forming an even layer.
9. If you want you can cover you sepherds pie at this point and refrigerate until you are ready to bake it, up to 2 days, or immediately proceed to the next step.
10. Bake in a preheated 375 oven until the top is golden brown, about 20-30 minutes.
11. Serve hot.