Lentil Shepherd’s Pie

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Ingredients (use vegan versions):


  • 1 can lentils (or equivalent cooked lentils if using dried)
  • 1 can diced tomatoes
  • 1 medium onion, chopped
  • mashed potatoes
  • a few cloves of garlic
  • dried herbs – basil, oregano, thyme, rosemary, etc.
  • splash olive oil, non-hydrogenated vegan margarine, or water (for sautéing onions in)
  • salt and pepper, to taste

Directions:


Preheat oven to 350 degrees F.


Prepare mashed potatoes – make sure that they’re soft
enough to be easy enough to spread on top of the filling so
be sure to add plenty of water or soymilk to them!


In a large saucepan, sauté onions and garlic until soft.
use as much garlic as you wish.. I personally like it with
plenty of garlic!


Add lentils, canned tomatoes, as well as dried herbs.. use
whichever herbs or combination of herbs as suits you, and
as much as suits you. season with salt and pepper.


Spoon mixture into a large casserole dish or lasagna pan.
you may omit some of the juices if filling seems too
watery. spread a layer of mashed potatoes on top.


Place in oven and bake for 40-45 minutes or until potato
topping is slightly browned.


Serves: 6


Preparation time: 45 minutes?

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