*Small Brown Lentils (Pardina/Spanish Brown):  You can substitute any type of lentil for the brown lentils (other than red); however, you will need to adjust the cooking time and you may need to add a small amount of water/veggie broth.  Small brown lentils typically cook faster than green lentils. We have found that the Small Brown Lentils works beautifully with this recipe as they hold their texture and shape really well.

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Dried Thyme Leaves:  We use Penzeys French Thyme.  It has amazing flavor.  If you can’t find dried thyme leaves, you can use ground thyme, but use half the amount.

*Vegetable Mixture:  You can use any ratio of vegetables (canned or frozen) in this recipe, the only thing is to make sure you use 2 lbs. total. If you use less, then your Shepherds pie will be too liquid/loose. If you use too much veggies, then your Shepherds pie will be dry.  If using canned veggies, don’t forget to subtract the water weight as most canned veggies are packed in water. If using canned veggies, you also may consider adding canned veggie later in the cooking process so they do not turn to mush.

*Vegan Red Wine: The red wine flavor makes a difference. It totally makes this recipe by adding dimension.  The alcohol burns off and you are left with this beautiful nuance of flavor.  You do not have to add the red wine.  We tried it with and without the wine and the flavor is very good without it, but the red wine just takes this dish to the next level of deliciousness. If you don’t use the wine, replace the amount with extra broth.

*Tips: When placing the lentil/veggie mixture into the casserole dish, you want the lentil/veggie mixture to hold its own.  In other words, you want a nice gravy, but you do not want them to be “swimming” in too much gravy. If there is too much gravy the mashed potatoes will be swallowed up by the gravy, and you will have a mushy topping.  If unsure, use a slotted spoon and place your lentils/veggies into the casserole first, then spoon the gravy over top the lentil/veggie mixture until the gravy reaches the top of the lentil/veggies, and barely covers them. This will ensure the mashed potatoes have a great foundation to build upon.  This recipe should not have any left-over gravy if using brown lentils; however, if you use a different lentil, we just want to make sure to provide you with some tips for success.

*Additional Tips: The trick it to dollop mashed potatoes lightly all over the top of the lentil/veggie mixture, then gently smoothing the potatoes out to create a thick even layer without disturbing the mixture below or dragging the mixture up to the top.  You want mashed potatoes that flow nicely, the potato consistency should not be too thick, nor too thin. First you want to create this rough layer of dolloped mashed potatoes where you are trying to evenly distribute them. Then you want to go back and lightly fill in any holes with additional dollops of mashed potatoes. They key here is patience. Then you want to add a few more potatoes to create an even level layer, smooth everything out with the back of a soup spoon/spatula to create a clean smooth layer.  Then finally, you can lightly drag fork tines across the top to create some dimension. Wipe off the fork with every drag/line. Clean up the edges.  This looks especially pretty when golden brown. Note: Baking the mashed potatoes on top will make them more dense which is typical of a Shepherds Pie as the baking process takes the some moisture out of the mashed potatoes.

*Garlic Mashed Potatoes: You may have left over mashed potatoes. We like a nice thick layer of mashed potatoes.  You may wish a thinner layer.  The leftover mashed potatoes are great on their own.

*Make Ahead: This recipe holds up well making it the day before. We suggest not doing the basket weave design until right before baking.  The baking time will take longer as it has been refrigerated.  It could take up to 45 minutes to an hour in the oven if refrigerated.  When making the basket weave design, run the fork tines under hot water (because the potatoes are cold), wipe the fork tines between each run. Note: The lentil/veggie mixture will be a little drier since the lentils will have time to soak up most of the gravy overnight, still delicious though, but we wanted you to know the difference between making it immediately and making it the day before.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  About 10 servings.

*Storage: Refrigerate and use within 5 days.