Shepherd’s Pie probably originated in Scotland and in the north of England. This is a delicious vegan version.
1- 8 large or 10 medium potatoes
2- 2 tablespoons vegan and organic margarine
3- 1/2 cup milk alternative – rice or soy suggested over others
4- Salt to taste
5- 2 tablespoons vegetable oil
6- 2 cloves garlic, minced
7- 6 ounces crimini or baby bella mushrooms
9- A few sprigs of fresh Italian parsley
10- A few sprigs of fresh thyme
11- Freshly ground pepper to taste
12- 8 to 10 ounces baby spinach or arugula leaves
13- 1/4 cup of strained tomatoes
14- 1 can corn or creamed corn, approximately 16 oz
1- Cover the lentils with water and bring to a boil. Cover and simmer until the lentils become tender.
2- Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
3- Stir the margarine into the potatoes until melted, and then add the milk alternative and mash. Cover and set aside until needed. Preheat the oven to 400 degrees.
4- Heat the oil in a medium pan. Add the garlic and mushrooms and sauté until they are golden.
5- Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional thyme, Italian parsley, salt and pepper. Cook gently for 5 minutes. Stir strained tomatoes into the lentil mixture.
6- 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.
7- Lightly oil a 2-quart casserole or lasagne dish, or two deep-dish pie plates. Pour in the lentil mixture, add the corn, and then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.
8- Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let cool for 5 to 10 minutes.
Makes four to six servings.