HEARTY LENTIL and MUSHROOM SHEPHERD'S PIE

Hearty Lentil and Mushroom Shepherd’s Pie

Adapted from Fatfree Vegan Kitchen

Ingredients:

4 large or 5 medium potatoes

1/2 cup almond or rice milk

Salt to taste

2 tablespoons olive oil

1 large onion, finely chopped

1/2 cup baby carrots, sliced

1/2 cup celery, sliced

2 cloves garlic, minced

2 large portabella mushrooms, stems removed and coarsely chopped

One 15-ounce cans lentils, (or about 2 cups cooked lentils with a little of their cooking liquid)

1/2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried rosemary

Freshly ground pepper to taste

1 1/2 tablespoons cornstarch

1 cup ounces baby spinach or

1/2 cup fresh bread crumbs

Directions:

Mash the potatoes, then add the rice milk and mash until fluffy. Cover and set aside until needed. Preheat the oven to 400 degrees.

While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic, carrots, celery and mushrooms and continue to sauté until the onion is golden.

Add the lentils and their liquid and bring to a gentle simmer. Stir in 1 cup of the potato water, soy sauce, basil, thyme, rosemary and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.

Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.

Lightly oil a 2-quart casserole dish. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top.

Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes.