Food For Thought

A satisfying meatless meal, the following is a delicious and nourishing makeover of traditional Shepherd's Pie:
Lentil Shepherd's Pie
(adapted from Rose Elliott's The Supreme Vegetarian Cookbook)

• 1 cup green or brown lentils
• 2-3 tsp olive oil
• 1 large onion, finely chopped
• 1 carrot, diced
• 1 green pepper, chopped
• 2 celery stalks, chopped
• 2-3 garlic cloves, minced
• 2 teaspoons dried mixed herbs (e.g. sage, oregano, savoury, basil)
• ¼ cup tomato paste
• 2 tbsp tamari sauce
• ¼ cup vegetable stock or water
• 2-3 tbsp chopped fresh parsley (or 2 tsp dried)
• 3-4 medium boiling potatoes (idaho or russet), cooked and mashed
• 2-3 tsp milk (soy milk)

Rinse lentils thoroughly, discard any small stones or debris. Put lentils into a saucepan, cover with water and bring to a boil - turn down to medium-low and cook until tender (approx 45 minutes). Add a little more water if necessary, so lentils do not dry out. Drain. Preheat oven to 400 F.

Heat a large saucepan to medium temperature. Saute onions in olive oil until soft. Add carrots, green pepper, celery and garlic. Saute until tender (about 2 minutes). Add herbs, tomato paste, tamari sauce, cooked lentils, parsley and the soup stock or water. Add salt and pepper to taste. Turn heat to low and cover pan for 5 minutes to combine flavours.