Original Recipes:

• Budget Bytes Vegetarian Shepherds Pie
• New York Times

Ingredients:

• For the potato topping
• 2 tablespoons kosher salt, plus more for seasoning
• 3 pounds russet potatoes, peeled and quartered (weight with skins on. about 3 large)
• 6 tablespoons olive oil
• 1/2 cup macadamia nut milk
• 1/2 cup vegan sour cream
• 1/4 tsp garlic powder
• 2 tsp salt (do to taste, but that's what mine was)
• 1 tsp Freshly ground black pepper (to taste)
• For the lentils for the filling
• 3/4 cup green or brown lentils
• 2 cups broth + 1 cup water
• 1/2 tsp dried thyme
• For the filling
• 1.5 cups vegetable broth
• 1 teaspoon kosher salt, plus more for seasoning
• 4 tablespoons avocado oil
• 16 ounces sliced mixed mushrooms, such as button, cremini, and shitaake
• 2 medium onions (~2 cups)
• 2 medium carrots, peeled and diced (about 1 cup)
• 3 ribs celery diced (~1 cup)
• 2 cloves garlic, minced
• Freshly ground black pepper
• 3 tablespoons tomato paste
• 2 tablespoons flour
• 1 cup frozen peas, thawed
• 1 to 2 teaspoons red wine vinegar

Steps:

1. {'Prepare the potatoes': 'Bring a large pot of heavily salted water to a poil (~2 TBSP salt + 1 gallon water)'}
2. Boil potatoes for 30 minutes until very tender. (thats how long it took with potatos cut into ~3rds)
3. {'Prepare the lentils': 'by bringing 2 cups of broth + 1 tsp salt to a simmer, add the lentils, and thyme, and simmer for 40 minutes until most of the liquid is absorbed'}
4. Reserve lentils to a bowl.
5. In a 12" skillet that will be used to bake the pie cook the mushrooms in a little bit of water until all of the moistore is gone from the pan. Continue to sautee until browned.
6. Reduce the heat to medium (5/10) and add the onion, carrot, and celery and sweat until translucent (my celery and carrot were frozen, for fresh celery / carrot 2/10 might be better)
7. Add the garlic, and tomato paste and cook for a moment
8. Increase heat to medium, and sprinkle flour over micture, and stir until slightly cooked
9. Heat oven to 375F.
10. Add remaining broth, lentils, and peas, and cook until thikcned.
11. Season to taste with salt, pepper, worcestershire and vinegar.
12. Top the mixture with dollops of the mashed potatoes, then spread them out over the top
13. Bake about 30 minutes until edges are bubbling (potatoes may have started to brown).
14. Broil for 8-10 minutes to brown the top.
15. Let stand at room temperature for 15 minutes before serving.

Notes:

At one point I Lost my recipe. It was some mix of these two. Food Wishes and Budget Bytes Probably making the filling per budget bytes, but seasoned per the lamb borek recipe. I probably included pine nuts, but substituted raisins for currants.