Tuesday, November 13, 2012

Shepherd's Pie

This is now my very favorite vegan meal.  No joke.  I could live on this.

Lentils take the place of the meat in this dish, making it rich and filling, perfect for a cold night's dinner.

Preheat oven to 200 C (400 F).

Make vegan mashed potatoes, using vegan milk and butter.  I had leftovers.

Also, if you are not able to find canned cooked lentils in your grocery, you will need to precook a cup of dry lentils following package instructions.

Saute until tender:
1 diced onion
2 carrots, peeled and chopped 
1 stalk celery, chopped

Add the lentils, a small can of corn (if desired), 2 tbsp tomato paste, and a tbsp of soy sauce.  Season with salt and pepper.  Cook until a thick gravy forms.  Spoon this into a medium sized baking dish.  Top with mashed potatoes.  Sprinkle with nutritional yeast (if desired) and parsley.  

Placed dish on a baking sheet.  Bake for about 20 minutes until the top is golden and the filling is bubbly.

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