LENTIL SHEPHERD’S PIE (serves 6-8)
1 1/2 cups dry lentils
2 large onions
2 small carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
2 cups vegetable or chicken stock
1 cup tomato juice
Combine in saucepan. Bring to a boil. Simmer until lentils are soft and quite thick.
Add more liquid if necessary. When done add:
2 tomatoes, chopped
4 Tbsp. nutritional yeast (available in Natural Food stores, packed with B-vitamins, it adds a cheesy flavour)
Spoon the lentil mixture into a medium-sized rectangular baking dish. Cook:
2 pounds of potatoes (6 cups), peeled if you like things to look white but unpeeled has more nutrition if they are grown in good soil without chemicals.
Mash them until very creamy with:
1 cup of milk of your choice
1 tsp dry or 2 Tbsp fresh sage
2 Tbsp butter or olive oil
salt and pepper to taste
Spoon over lentils. Sprinkle with grated cheese of choice. Bake at 375 for 20-30 minutes
until potatoes are golden.