Vegetarian shepherds' pie

4 servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
1largeOnion, chopped
2eachesGarlic clove, chopped
2mediumsCarrots, diced
2teaspoonsCumin
1teaspoonCoriander
½teaspoonBlack pepper
3eachesTomatoes, diced
2tablespoonsTomato puree
1tablespoonSoy sauce
1cupGreen lentils, dry
cupWater
½teaspoonOregano
1tablespoonParsley
½teaspoonMarjoram
1teaspoonSage
Salt & pepper
1poundsMashed potatoes, seasoned

Directions

Heat olive oil in a large pot & saute onions for 5 minutes. Add garlic, stir-fry for 1 minute & then add the carrots & saute for a further 5 minutes. Add cumin, coriander & black pepper & saute, stirring, for 1 minute. Add the chopped tomatoes, tomato puree & soy sauce. Cook gently, stirring occasionally, for 5 minutes. Add the green lentils, stir well, ensuring that they are well coated with the other ingredients. Pour in the water. Raise heat, bring to a boil, reduce heat & simmer. Add the rest of the ingredients & simmer for 45 to 60 minutes, until the lentils are soft. Stir occasionally, add more water if necessary.

Transfer lentil mixture to a casserole. Spread mashed potatoes over the top & bake in a 350F oven for 45 to 60 minutes, or until the potatoes are browned & crispy. Serve with green vegetables & a salad.

NOTE: If possible, make the pie ahead of time & let it sit for several hours before baking.

Recipe by Mark Satterly