Shepard’s Pie

  • on August 27, 2009
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Ingrients & Directions

4 To 5 Potatoes
1 Onion, chopped.
2 c Lentils
1/2 c Or more tvp
2 Or more cups frozen veggies
{I use peas, corn, carrots,
1 c Nutritional yeast {I use
Enjivata yeast as well}
1 tb {or more} tamari sauce
1/8 c Oil*
1/8 Water
2 c Water
1/2 c Flour

TO PREPARE: Top layer: Boil spuds & mash** {with soymilk, nutritional
yeast, parsley, minced garlic}. Set aside.

Bottom layer: Cook up 2 cups of lentils in vegetable stock and chopped
onion. When through add enough textured vegetable protein to absorb the
excess water. Set aside.

Prepare nutritional yeast gravy: Toast flour over medium heat, add yeast,
then oil and mix well. Add water. Bring to a boil and use whisk to get rid
of clumps. May want to add more yeast. Add tamari and gravy flavoring. Cook
a few minutes until thickened.

Add to lentil and tvp mixture reserving about 1/2 cup for the top.

In a baking dish {I spray with pam}, spoon in lentil-tvp-gravy mixture,
then put on frozen veggies, then spoon mashed potatoes over everything.
Drizzle with remaining gravy and bake for about a 1/2 hour or more in a 375
degree oven.

1 servings

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