Savory Sheppard’s Pie

5 Nov

What you need:

1/2 cup cooked green lentils, mashed
1 medium sized carrot, scraped and chopped
1/2 tomato, chopped
1/4 cup of spinach, chopped (I used frozen)
1/8 -1/4 onion, chopped
1/4 tsp of dried basil
1 1/2 Tbsp of Soy Sauce
1/4 tsp salt
1 Large or 2 med. sized potatoes
1/2 Tbsp vegetarian margarine
2 Tbsp non-dairy milk
Preheat oven to 325 degrees.

Cook Lentils according to package directions, drain and mash with a fork.

Meanwhile, chop potatoes, and boil in 1 1/2 inches of water until easily pierced with a fork.  Drain and mash potatoes with the margarine and milk. Salt and pepper to taste.

While potatoes are cooking, saute onions, carrots, tomato and spinach in a little olive oil.  Once carrots are fork tender, add  mashed lentils, basil, soy sauce and salt. Cook until liquid is gone.

Spread the lentil and veggie mixture in the bottom of a small pie or casserole dish. Spread potatoes evenly on top and bake for 20 minutes in preheated oven.

 

Recipe adapted from How It All Vegan by Sarah Kramer and Tanya Barnard

 

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2 Responses to “Savory Sheppard’s Pie”

  1. Fleurette November 5, 2010 at 5:09 pm #

    Hi there!

    I know you have disabled the comment section on your other blog, and I cannot seem to find your e-mail address so I hope it is okay that I leave a comment here. I just wanted to say that I really enjoy and appreciate your blog. It’s quite inspiring and I love all the long posts!

    xx
    Fleurette

  2. eurochic November 8, 2010 at 8:17 pm #

    Thank You Fleurette! I have only recently discovered your blog and am loving it as well!!!

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