Spice in the Kitchen: Vegan Shepherd's Pie

My dad had a repertoire of things he'd make for me, my sisters and brother. Stuffed peppers, beef stew, Lipton burgers, veal patties (gross, I know!) slathered in tomato sauce, chow mein, chicken with broccoli, Hamburger Helper and shepherd's pie. The later was seriously one of my favs growing up. Here's a version that's fit for a gentler shepherd.

Vegan Lentil Shepherd's Pie Recipe
serves 6-8;  45-60 minutes to make

Ingredients

• 1.5 cups of lentils
• 5 cups of water
• 1 bay leaf
• 6-5 medium potatoes
• 1/4 cup +/- vegan margarine
• 3/4 cup +/- non-dairy milk
• salt and pepper to taste
• 1/2 cup of diced celery
• 1/2 cup of shredded carrots
• 2 TB olive oil
• 2 tsp hing (or saute garlic and onions to your taste)
• 1 tsp dried powdered sage
• 1/2 tsp rosemary (crush it)
• 1/2 tsp dried thyme
• 1/2 tsp crushed red pepper
• 1/2 tsp mustard powder
• 2 TB nutritional yeast
• 2 TB soy sauce
• 3 TB tomato paste (you can also use ketchup!)
• corn and/or peas

Directions

1. Place water, bay leaf and lentils in a pan. Bring to a boil and let simmer for about 30-40 minutes or until the lentils are soft but not falling apart. When done, drain any remaining liquid. Remove bay leaf.
2. Boil potatoes until pierceable by fork. Mash with margarine and milk. Add salt and pepper to taste. They should be thick, not watery, so adjust liquid accordingly. Set aside.
3. In a large sauté pan, heat oil and then add your spices/herbs, then add celery and carrots and sauté for a few minutes. Add nooch, soy sauce and tomato paste, stir. 
4. Add lentils to pan and cook for a few minutes. Add salt to taste.
5. In about a 9x13 greased baking dish, layer all the lentils, then your corn or peas, and then mashed potatoes on top. Make sure your mash is covering all corners. Pat down.
6. Place in a 350 degree oven for about 30-40 minutes. To brown the top, place under broiler for a few minutes. (Keep an eye on it if you do this--don't let it burn!)
7. Let cool for about 10-15 minutes before serving!