Lentil Shepherd’s Pie

Thanks to one of our followers on Facebook Cynthia Marin-Soria for this recipe.

If you don’t know what to cook for ThanksGiving, this will cover all of your basis tomorrow or anyday of the week.  

Lentil Shepherd’s Pie

Recipe

1 1/2 C GARDEIN HOME STYLE BEEFLES TIPS previously prepared optional * see below
2 CUPS LENTILS COOKED IN WATER WITH ONION AND GARLIC
6-7 MD RUSSET POTATOES COOKED AND PEELED
1/2 Cup Unsweetened Soy Milk
2 T Vegan Butter or Vegetable spread
MD WHITE ONION CHOPPED
2 GARLIC CLOVES CHOPPED
4 MD CARROTS PEELED AND CHOPPED FINE SQUARES
Pinch of fresh Rosemary
1 tsp of Fresh Thyme
1 Cup chopped tomato
1/2 C frozen or fresh peas
1/2 C frozen or fresh corn

Cooking Instructions

Some of these things such as the cooked lentils, gardein can be prepared the day before.
POTATOES:
Mash potatoes or beat in electric beater until fluffy with 2 Tbls of Vegan Buttery spread, 1/2 cup hot unsweetened soy milk, season with garlic salt, salt & pepper (optional)  to taste, Set aside

FILLING:
*the Gardein was left overs from the day before, I had marinated them in a sofrito style with a little white vinegar marinade and slow cooked.

Saute onion, garlic, Rosemary, Thyme and carrots until tender in medium heat
add tomato, mashed up gardein & drained lentils, season to taste, let simmer over medium heat, add corn and peas, cover and cook until dry.

Take a glass 15×10″ oven safe baking dish and brush with olive oil or cooking spray.
Pour saute mixture and cover bottom of dish, spreading evenly to form a layer about 1″ thick
Scoop mashed potatoes with icecream scooper through out the dish, with plastic spatula spread evenly over the top forming an even layer.
Brush top of mashed potatoes with olive oil bake at 350 for about 40 minutes or until top has formed a crispy light golden crust.

These are approximate measurements per Cynthia.

Photo Credits by Cynthia Marin Soria