A vegan version of shepherd\'s pie
optional: leeks, basil, oregano, garlic powder or asafoetida
Boil lentils in water until tender. Sautee mushrooms, peas, and carrots in olive oil. Cook potatoes, then mash with some of the potato cooking water to give a creamier texture (we use red potatoes and keep the skins on). Layer the lentil and veggie mixture into the bottom of a casserole dish and place mashed potatoes on top. Sprinkle the top of the potatoes with nutritional yeast. Cook in overn until heated through (probably 375 degrees for 20-30 minutes should do it).
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