Through my Googling efforts, I believe "shepherdess pie" is the correct name for a meatless Shepherd's Pie.
If that's not right, I apologize, I'm not British. I've never actually had any version of this dish until I attempted it over the weekend. Boy was I missing out!
Ingredients
For the mash
2 large potatoes (like your classic Idaho potato)
1 cup frozen peas
1 tablespoon non-dairy butter
1/4 cup almond milk
2 handfuls shredded or chunked non-dairy cheddar cheese
For the lentil mixture
1 cup dried red lentils, rinsed very well
2 cups water
2 bay leaves
1 small red onion, diced
1 clove garlic, minced
4 baby carrots or one small regular carrot, chopped into little pieces
1 stalk celery, chopped into little pieces
1 teaspoon paprika
1 tablespoon dried rosemary or 1 stem fresh rosemary
3 tomatoes, roughly chopped
1 cup vegetable broth
1 tablespoon balsamic vinegar
salt and pepper
Method
Peel and cut potatoes into small chunks and bring to a boil. Cook until tender, then drain. Defrost peas according to the packets instructions. Mash together potatoes and peas, along with butter, milk and one handful of cheese. Mash and stir until desired mashiness is achieved. Add salt and black pepper to taste. Set aside.
Bring lentils, water, pinch of salt and one bay leaf to boil. Simmer until tender, drain and set aside. Preheat oven to 400 degrees Fahrenheit.
In a large skillet, saute onion, garlic, carrots and celery until soft. Add paprika and rosemary and saute until fragrant, about 2 minutes. Add tomatoes, broth, other bay leaf, balsamic vinegar and lentils. Bring to a boil, then simmer for 10 minutes. Add salt and pepper to taste.
Pour lentil mixture into a pie or casserole dish or into individual ramekins. Spoon potato mixture over the lentils and smooth out like you're icing a cake. Sprinkle with cheese chunks. Bake in the oven for abut 20 minutes, or until golden brown and bubbly. Serve piping hot and tuck in!