Lentil, mushroom, and spinach shepherd’s pie

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Ingredients

  • I cup dried lentils
  • Mushrooms
  • Olive oil
  • Fresh spinach
  • Soy or tamari sauce
  • Vegetable broth
  • Tomato paste
  • Cornstarch
  • Potatoes
  • Soy milk
  • Vegan margarine
  • Salt and pepper to taste
  • Thyme and oregano

Procedure

I made this a while ago, so I can’t remember the amounts of the ingredients used, so you will need to use your own judgement.

  • Cook the lentils.  You can use tinned, but I always prefer to cook from dry
  • Saute the mushrooms in olive oil
  • Add the lentils and spinach and saute until the latter is wilted
  • Add 1 tbsp of tomato paste
  • Add enough broth to just cover the vegetables.  You don’t want the mixture to be runny.  Add soy or tamari to taste.
  • Add enough cornstarch to thicken the mixture. I always start with 1 tablespoon dissolved in a little water, which I add gradually to the mixture.  Adjust as necessary
  • Season to taste with herbs and spices
  • Peel and dice the potatoes and boil until tender.  The potatoes will form the top, so use enough to allow a thick layer.  Mash with soy milk and margarine and season to taste
  • Place vegetable mixture in a casserole and cover with the mashed potatoes
  • Back at 350 until the potatoes are browned.
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