Recipe: Vegan Shepherd's PieDescription: A hearty and comforting vegan shepherd's pie, powered by legumes and topped with creamy mashed potatoes.Serves: 4 people Total Time: 45Difficulty: Easy to follow Ingredients needed: 500 g baby potatoes, 2 tablespoon almond milk, 1 tablespoon butter, 1 tablespoon olive oil, 1 piece bell pepper, 1 piece carrot, 400 g canned diced tomatoes, 400 g black lentils, 1 teaspoon cumin, 0.5 teaspoon salt, 0.5 teaspoon black pepperInstructions: Preheat the oven to 200 degrees Celsius. In a pot, boil 500 grams of baby potatoes until tender, then drain and mash them with 2 tablespoons of almond milk and 1 tablespoon of butter. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced bell pepper and 1 diced carrot, cooking until softened. Stir in 400 grams of cooked black lentils, 1 can of diced tomatoes, and 1 teaspoon of cumin. Season with salt and pepper to taste. Transfer the lentil mixture to a baking dish and spread the mashed potatoes evenly on top. Bake in the preheated oven for 20 minutes, or until the top is golden brown.Perfect for: Meal planning, weekly preparation, home cooking Tags: American, bake, vegan, gluten-free, dairy-freeThis Vegan Shepherd's Pie recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 45 minutes. Great for weekly meal prep and family dinners.