Cool, crisp air and rainy days are a rarity in California. So I thought I’d take advantage of this weather (thank you El Niño!) with this remarkably simple yet delicious vegan shepherd’s pie recipe by Minimalist Baker that I had bookmarked a while ago.

It has all the key elements of comfort food: a layer of baked mashed potato, a piping-hot vegetable broth to warm your soul and stomach, and lentils to add to the creaminess of the dish.