Vegan Shepherd's Pie

Filling:
1 small or medium onion, chopped
3 small carrots, chopped
1/2 cup spinach, chopped
1 stalk celery, chopped
1 large tomato, chopped
2 tbsp olive oil
1/2 cup cooked or canned green lentils, mashed
1/2 tsp dried basil
1/2 tsp salt

Topping:
3 medium potatoes, roughly chopped
1/4 cup soy milk
1 tbsp margarine or olive oil
salt and pepper to taste


Preheat oven to 350 degrees. In a medium pot of water, boil the chopped potatoes until they can be pierced easily with a fork. In a medium saucepan, saute the onions, carrots, spinach, celery, and tomatoes in the oil. Once carrots are tender, add the mashed lentils, basil, salt, and pepper. Stir and simmer without a lid until the liquid cooks off.

Meanwhile, in a food processor or a medium bowl, mash the potatoes, milk, margarine, and salt with a potato masher or fork. Set aside. Pour the vegetable mixture into a lightly oiled pie plate and then layer the mashed potatoes over top. Bake for 15-20 minutes. Makes 4-6 servings.

This dish tastes best topped with miso gravy.

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