Vegan Shepherd's Pie

"You'll need to begin by washing the veggies and dicing them up. The veggies included in this recipe are garlic, onions, carrots, and celery. In a large saucepan, saute the veggies in about 1/2 cup veggie broth (or even water) for about 5 minutes to get them slightly tender. Stir in the tomato paste, rosemary, garlic powder, salt, bay leaf, lentils, and about 3.5 cups of water. Bring to a boil, reduce to medium-high heat, cover and simmer for 30 minutes."

"While the lentils are cooking, dice up the red potatoes, add them to a stockpot with enough water to cover them up well, and cook until tender, about 20-minutes. When the lentils are done, remove the bay leaf and throw it away. Pour the lentil tomato mixture into a 9 x 13 baking dish, and set it to the side while you work on the mashed potato topping."

Shepherd's pie origin is uncertain, with both Irish and British claims and likely development from 19th-century cottage pie. The vegan version replaces meat with green or brown lentils cooked in tomato paste, rosemary, garlic powder, salt, and a bay leaf until tender. Red-skinned potatoes are boiled and mashed with non-dairy milk and low-fat eggless mayo, then seasoned with smoked paprika and parsley. The lentil mixture is placed in a baking dish, topped with the mashed potatoes, and baked at 350°F to combine flavors and achieve a golden, comforting crust.

Read at Alternative Medicine Magazine