A plant-based version of a true family favorite, this Vegan Shepherd's Pie offers such a great combination of flavors and textures, you'll probably end up preferring it to the original! A perfect dish to introduce vegan options to your regular rotation, that even the hardcore meat lovers will totally fall for.
Peel the potatoes and then preheat your oven to 375°F
Cook the potatoes in salted boiling water (start in cold water and make sure that it is "salted like the sea") until they become really soft and practically fall apart when you poke them with a fork.
While the potatoes are cooking, heat the olive oil in a saute pan set over medium heat and then throw in the onion, garlic, mushrooms, salt and pepper; cook until fragrant and the mushrooms are golden, about 5 minutes.
Add the French lentils and kasha and stir well, then pour the water in, bring to a low simmer, cover and simmer until the kasha and lentils are tender and practically all the water has been absorbed, about 25 minutes.
While this is happening, rinse the frozen mixed vegetables under running water until completely thawed and then let them drain to rid them of excess water.
When the lentils are cooked to your liking, add the roasted sunflower seeds, ketchup (or tomato paste), tamari sauce, dried parsley and savory, ground coriander, sweet paprika, garlic and onion powders and stir well.
Transfer this mixture to an oven safe baking dish and top with the thawed mixed vegetables; set aside.
When the potatoes are cooked, drain them well and return them to the pot. Add the olive oil and about half of the vegetable broth and beat with an electric mixer on low speed until the potatoes break down and the puree starts to come together, then increase the speed to medium. Add the rest of the vegetable broth, a few tablespoons at a time, mixing well between each addition, until the puree becomes nice and fluffy.
Add the nutritional yeast as well as a little bit of salt and white pepper, to taste, then give the potatoes a final beating, until the nutritional yeast is fully dissolved and incorporated.
Drop the mashed potatoes by large spoonfuls over the mixed vegetables and then spread delicately all the way to the edge. Sprinkle with a little bit of sweet paprika, if desired
Bake for about 30 minutes or until the top becomes slightly golden (you can drizzle a little bit of olive oil over the potatoes to help them brown better).
Remove from the oven and allow to rest for 5 to 10 minutes before serving.
Garnish with a little bit of chopped fresh parsley, if desired.