Shepherd’s Pie

By Allison Rivers Samson

Serves 6

Ingredients:
3 1/2 cups yellow potatoes, diced, cooked and mashed
1/4 cup non-hydrogenated margarine
1 1/2 teaspoons salt, divided
1/4 cup unsweetened non-dairy milk
1/4 cup olive oil
3/4 cup chopped onions
1 cup sliced mushrooms
1/2 cup diced carrots
1/4 cup diced celery
1/2 teaspoon minced garlic
2 tablespoons barley flour
1/2 teaspoon dried marjoram
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
3/4 cup vegetable broth
2 cups cooked French lentils, drained well
1 tablespoon minced fresh parsley
1 1/2 teaspoons vegan Worcestershire sauce
4 teaspoons tamari
1/2 cup frozen peas

Directions:
1. Preheat oven to 350 degrees. In a large bowl, combine mashed potatoes with margarine, 1 teaspoon salt, and non-dairy milk. Set aside.

2. In a large sauté pan over medium heat, add oil and onions. Sauté for 2 minutes. Add mushrooms, carrots and celery. Cook for 2 minutes. Add garlic and sauté for 1 minute. Add flour and stir until absorbed. Stir in marjoram, celery seed, thyme, paprika, remaining salt, and pepper. Cook for 1 minute, and then stir in broth. Continue to stir frequently until the mixture comes to a slow boil. Stir in lentils, parsley, Worcestershire, tamari, and peas, then remove from heat.

3. Transfer mixture to a deep pie dish or a 9 x 13-inch casserole. Spread the reserved mashed potatoes on top of the vegetable mixture in the dish. Use the tips of a fork to rake across the top of the mashed potatoes, making a rough surface to facilitate a brown, crispy top. Bake for 40 minutes, or until potatoes are browned. Serve hot.