Shepherd’s Pie #3

-GRAVY-
1/2 c Sun dried tomatoes 2 cl Garlic; minced
2/3 c Water 1 ts Basil
2 ts Olive oil 1/2 ts Cumin
1 md Onion; chopped 1 ts Oregano
1 lg Green bell pepper; chopped 2 tb Soy sauce
1 sm Red bell pepper; chopped

HASH
1 ts Olive oil 2 c Lentils; cooked
1 lg Onion; chopped 2 cl Garlic; minced
2 md Carrots; chopped 1/2 ts Oregano
2 tb Water; to 4T 1 tb Worcestershire sauce

For crust, boil potatoes for 15 mins, in enough water to cover, until
easily pierced with the tip of a knife. Drain potatoes and return to
the cooking pot. Shake potatoes over medium heat for a minute or
two, until dry. Mash well, then stir in buttermilk and parmesan.
Season with salt and pepper. Set aside.

For gravy, place tomatoes in a small pot and cover with 2/3c water.
Bring to a simmer and cook, covered, for 5 mins, or until softened.
Remove tomatoes and chop, reserving cooking liquid.

In a med saucepan, heat 2t olive oil over med high heat. Satute
chopped onion, peppers, and garlic untl lightly browned, adding
basil, cumin, and oregano during cooking.

Add tomatoes and their cooking liquid and soy sauce. Cover and
simmer for about 15 mins. Set gravy aside.

For hash, in med skillet, heat 1t olive oil over med high heat. Saute
remaining onion for 1 min. Add carrots and 2-4T water; saute until
onion is translucent and carrots are tender, about 8 mins.

Stir in lentils, remaining garlic and oregano, and Worcestershire
sauce. Cook a minute or two; remove from heat.