Vegetarian Community

Vegan Shepherd's Pie
5 large white potatoes, boiled and mashed
1 cup brown lentils
1 bay leaf
1 medium onion, chopped
2 cloves of garlic, minced
3 stalks celery, chopped
1 tsp rosemary
1 tsp basil
3 tsp red wine vinegar
1/2 cup corn
1 heaping tbsp light miso
1 cup water
salt and pepper
2 tbsp fresh parsley, chopped
Boil and mash your potatoes as you normally would. Remember the holy trinity of salt, oil, and unflavoured soy milk. Cook the lentils with the bay leaf. I used three cups of water to the one cup of lentils. Preheat oven to 350 degrees. In a skillet or frying pan, saute onion and garlic until onion is tender. Add celery, rosemary, basil, and wine vinegar. Dump in the lentils and whatever cooking liquid is left in their pot. Remove bay leaf. Add corn and let mixture simmer for a minute. Add miso and gradually add water. Mixture should now have some liquid in it, but not be overly soupy. When celery is softened, add parsley and salt and pepper. Remove from heat. Spread mashed potatoes over top of lentil mixture and bake in the oven until the filling gets bubbley, about ten minutes. I put some soy parmesan, pepper, and basil on top of my potato crust before putting it in the oven. You can let it sit under the broiler for another three to five minutes if you want the potato crust to brown up nicely.

[I have not tried this, so whoever made it had their own input into the recipe, but it sounds good]