Shepard's pie

1 Servings

Ingredients

Quantity Ingredient
4 To 5 Potatoes
1 Onion, chopped.
2 cups Lentils
½ cup Or more tvp
2 Or more cups frozen veggies
{I use peas, corn, carrots,
Beans}
1 cup Nutritional yeast {I use
Enjivata yeast as well}
1 tablespoon {or more} tamari sauce
⅛ cup Oil*
⅛ Water
2 cups Water
½ cup Flour

Directions

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 ½ 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 ½ hour or more in a 375 degree oven.

Source: modified by Janet

Posted by Janet Hatch <janet.hatch@...> to the Fatfree Digest [Volume 15 Issue 9] Feb. 9, 1995. 1 to 2 teaspoons kitchen bouquet {a gravy flavoring ingredient, very salty} Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

1⅘á

Related recipes