Savoury Shepherd's Pie

4 Servings
Vegetables American
Vegan Winter Vegetables Main Dish American

1 small Or med on, chopped
3 small rot chopped
1/2 cup nach chopped
1 stalk ery chopped
1 large ato chopped
2 tablespoon ve oil
1/2 cup Green tils mashed
1/2 teaspoon il dried
1/2 teaspoon t
1 tablespoon Braggs or sauce
3 medium atoes roughly chopped
1/4 cup Soy k (or rice, dairy, etc.)
1 tablespoon Butter or ve oil
t to taste

Preheat oven to 350. In a medium pot of water, boil the chopped potatoes until they can be easily pierced with a fork. In a medium saucepan, saute the onions, carrots, spinach, celery, and tomatoes in the oil. Once carrots are tender, add the lentils, basil, salt, and Braggs. Stir and simmer without a lid until the liquid cooks off. Meanwhile, mash the potatoes, milk, butter/oil, and salt. Set aside. Pour the vegetable mixture into a lightly oiled pie plate and then layer the mashed potates over the top. Bake 15-20 minutes. Makes 4 - 6 servings. (I wasn't sure if the notes page show up on the posting feature, so wanted to be sure to add them here): I used rice milk and it turned out just fine. Feel free to use leftover mashed potatoes or instant, if desired. Also, I did not have a fresh tomato on hand, so used 3 whole canned tomatoes and just squeezed out the extra juice. Also used fresh basil. Super yummy, comforting, and my 5YO son just raved about it!


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