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Shepherd’s Pie

Shepherd's Pie

Shepherd's Pie

This is adapted from How it All Vegan by Barnard & Kramer.

Boil:

  • 3 medium potatoes, coarsely chopped

Meanwhile, in a medium saucepan, saute:

  • 2 T olive oil
  • 1 onion, chopped
  • 3 small carrots, chopped
  • 1/2 c leafy greens, chopped
  • 1 stalk celery, chopped
  • 1 large tomato, chopped

When carrots are tender, add and cook until liquid cooks off:

  • 1/2 c cooked or canned green lentils, mashed
  • 1/2 t dried basil
  • 1/2 t salt
  • 1 T soy sauce

Mash the potatoes with:

  • 1/4 c soy milk
  • 1 T olive oil
  • salt to taste

Pour the vegetables into a lightly oiled pie plate and top with the potatoes.  Bake at 350 for 15-20 min.  Broil a few minutes to brown the potatoes.  Makes 4-6 servings.

2 Responses to “Shepherd’s Pie”

  1. Rob said

    This looks great! I like to saute some mushrooms too, and sprinkle a little non-dairy cheese on top before broiling.

  2. tinako said

    Maybe I’ll try that next time – thanks!

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