Friday, 7 October 2011

Vegan Shepherd's Pie

Vegan Shepherd's Pie

This recipe is one adapted by my great friend and artist Mai-Coh:



Photo courtesy of Mai-Coh
    
Filling:
    1 small or medium onion, chopped
    2 cloves of garlic, mashed
    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 salt
Topping:
    3 medium potatoes, roughly chopped
    1/4 cup soy milk
    1 tbsp margarine or olive oil
    Salt and pepper to taste

Preheat oven to 200 degrees C/350 degrees F. In a medium pot of water, boil the chopped potatoes until they can be pierced easily with a fork. In a medium saucepan, sauté the onions, garlic, carrots, spinach, celery, and tomatoes in the oil. Once carrots are tender, add the mashed lentils, basil, salt, and pepper. Stir and simmer without a lid until the liquid cooks off.
Meanwhile, in a food processor or a medium bowl, mash the potatoes, milk, margarine, and salt with a potato masher or fork. Set aside. 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.


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