Tracy’s Shepherd’s Pie
3 medium potatoes, roughly chopped
1 small onion, chopped
3 small carrots, chopped
1/2 cup chopped spinach
1 celery stalk, chopped
1 large tomato, chopped
2 Tbsp olive oil
1 15-oz can lentils, mashed
1/2 tsp dried basil
1/2 tsp salt
1 Tbsp soya sauce
1/4 cup soya milk
1 Tbsp vegan margarine
Salt, to taste
- Preheat the oven to 350°F.
- Boil or steam the potatoes until they can be pierced easily with a knife. Set aside.
- In a medium saucepan, sauté the onions, carrots, spinach, celery and tomato in the oil. Once the carrots are tender, add the lentils, basil, salt and soya sauce. Stir and simmer, uncovered, until the liquid evaporates.
- In a large bowl, mash together the potatoes, soya milk, vegan margarine and salt with a potato masher or fork. Set aside.
- Pour the vegetable mixture into a lightly oiled 9-inch square baking dish. Layer the mashed potatoes on the top. Bake for 15 to 20 minutes.
Makes 1 pie
