This is another version of Karin's Shepard's Pie. It makes enough for 2 pie size dinners. I just froze one and am pretty happy about that. (I didn't add sweet potato topping to frozen pie so not sure how that would work out - probably fine).
2 cups lentils
cooked in 4 cups veggie broth (or water) with a bay leaf
Sautee
1 diced onion
2-4 diced garlic cloves
Add cooked lentils to onion and garlic mixture
Add 2 cans diced tomatos
1 TBS cumin
Salt and pepper
Pour mixture into 2 pie plates
add a layer of frozen corn and peas
(Trader Joe's fire roasted frozen corn)
Sweet Potato topping:
Bake or microwave 1 sweet potato per pie.
Add 1 TBS of vegan butter and milk substitute and mash.
Top pie with sweet potatoe mixture.
Bake at 350 for about 30 min.
1 comment:
I'm a carni' [not carnie ;)] but enjoy a meatless dish now and again. This one looks very promising.
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