compostwoman (compostwormbin) wrote in vegancooking,

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Shepherdess Pie

It has taken me a while to perfect this one but I got it right this time!

1.5c dry lentils
6 red skin potatoes
1 onion, chopped
2 carrots, chopped
1/3 bag frozen peas (and/or corn)
1 tbsp olive oil
1 bay leaf
1/2 tsp savory
1/2 tsp thyme
pinch (1/8 tsp?) marjoram
4 tbsp nutritional yeast

Start by cutting potatoes (leave skins on) and boil. Bring lentils to a boil with the bay leaf. While waiting for both to cook, sautee the onion and carrots, then add the frozen peas in the last few minutes of cooking. Remove from heat and add the lentils (with bay leaf removed) and spices. Mix well. Mash potatoes and 3 tbsp nutritional yeast with some of the leftover potato water - reserve about 3 cups and add gradually until desired consistency is reached. Place lentil mixture on bottom of casserole dish and mashed potatoes on top of the lentils. Sprinkle remaining tbsp of nutritional yeast on top. Cook in oven at 375 degrees for about 25 minutes or until hot in the center and potatoes are slightly crunchy on top. Serves six.

ETA: If you like more spice please feel free to double the amounts here but we enjoyed this one with more subtle flavors.
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