This is one of the first recipes I made in my early vegan days and one of the few savoury dishes that my omni family loves. I made a bit batch of it on the weekend so Toby and I could have one casserole dish and then gave the other one to my mother who just returned from holiday. She always does this generous thing of making us dishes such as lasagna when we have returned from overseas trips so we don't need to cook for our first few meals so I really wanted to repay the favour. It is a fair bit of work so I recommend making heaps so it lasts and is worth the effort.
Shepherds Pie from How it All Vegan (I recommend doubling it at least)
I loaned my copy of how it all vegan to someone but can't remember who. If you find a copy and it has a smiley face next to this recipe and a few others its mine so please email me so I know where it is!
1 small or medium onion, chopped
3 small carrots, chopped
1/2 cup spinach, chopped
1 stalk celery, chopped
1 large tomato, chopped
2 tbsp olive oil
1/2 cup cooked or canned green lentils, mashed
1/2 tsp dried basil
1/2 tsp salt1-3 teaspoons soy sauce (taste accordingly)
Topping: (I tend to make more as I love mashed potatoes)
3 medium potatoes, roughly chopped
1/4 cup soy milk
1 tbsp margarine or olive oil
salt and pepper to taste
Preheat oven to 350 degrees.
In a medium pot of water, boil the chopped potatoes until they can be pierced easily with a fork. Toby tends to follow this method of mashed potatoes which does result in superior mashed potatoes, he just uses margarine and no buttermilk. In a medium saucepan, saute the onions, carrots, spinach, celery, and tomatoes in the oil. Once carrots are tender, add the mashed lentils, basil, saltsoy sauce, and pepper. Stir and simmer without a lid until the liquid cooks off.
Meanwhile, mash potatoes. Pour the vegetable mixture into a lightly oiled pie plate and then layer the mashed potatoes over top. Bake for 15-20 minutes. Makes 4-6 servings.