Tuesday, January 11, 2011

Lentil Shepherd Pie


Bottom layer:
1 cup cooked brown lentils
1 onion, diced
1 tsp. olive oil
1 cup beefless broth
2 T. tamari
1 T. Maramite
1 tsp. vegan Worcestershire sauce
1 T. cornstarch, dissolved in a little cold water

Middle layer:
1 red pepper, diced
1 tsp. olive oil
2 cups of corn

Top layer:
4-6 potatoes (about 1 1/2 pounds), peeled and chopped
scallions, chives
Salt and pepper
Earth Balance
Soy milk


1. Bottom layer: Saute onion in 1 tsp. olive oil. Add lentils, broth, tamari, Maramite, and Worcestershire sauce and simmer until heated through and flavors combine. Add cornstarch mixture and stir until thickened.

2. Middle layer: Saute red pepper in olive oil. Add corn.

3. Top layer: Boil potatoes for about 15 minutes, or until tender. Mash according to preference. Add scallions, chives, salt, pepper, Earth Balance, and soy milk to taste.

4. Assemble: Spray a casserole dish with cooking spray and add bottom layer of lentils first. Add corn and red pepper mixture and a thin layer of baby spinach (no need to cook, it will wilt in the oven). Top it off with mashed potatoes.

5. Bake at 350 degrees for 30 minutes allowing potatoes to brown a bit on top.