Lentil Shepherd’s Pie
Bonnie’s recipe.
Vegan Shepherd’s Pie
Base Mixture
Up to 2 cups homemade bread crumbs (we make homemade by baking whole wheat bread, blending in Vitamix with onion/garlic powder. For store bought you might want to use less at first)
One finely chopped onion
1 tsp. of seasoning salt (optional)
One 19 oz can of Lentils (rinsed)
1 package Shepherd’s Pie Mix (eg. Club House check ingredients) – just use onion/garlic powder if you want
½ cup frozen peas
½ cup corn
Mix all ingredients. Place in a ceramic dish casserole that has a glass cover. If mixture is dry and falls apart add some water to moisten. We use our own breadcrumbs which tend to be more moist than store bought breadcrumbs. If it sticks a lot to the bottom of the dish and is hard to clean afterwards, try lining dish with parchment paper beforehand.
Topping
8 whipped red, Yukon gold or yellow potatoes with some onion/garlic powder (1 tsp each) (I don’t use vegan butter because I like mine fat free)
Add mashed potatoes on top of the base and bake covered for 15 minutes and uncovered for another 15 minutes or until potatoes start to brown at 375 degrees
Make vegan no fat gravy (see my brown gravy recipe) or Hain’s vegetarian brown gravy package. Feel free to improvise with other veggies in the bottom layer!
