Recipe: Lentil Shepherd's Pie

I haven't tried this one Peggy but it fits your requirements if you mash the potatoes without using milk or substituting soy milk??!?

Lentil Shepherd's Pie

1 c. dried green or brown lentils
4 Tbl. butter or vegan margarine
2 large onions, peeled and thinly sliced
1 garlic clove, crushed
1 Tsp. herbs de Provence
1, 15 oz. can of tomatoes, chopped
2 Tbl. soy sauce
2-3 Tbl.chopped parsley
Salt and freshly ground black pepper
1 1/2 lbs. potatoes, peeled, cooked and mashed
A little extra butter or vegan margarine

Put the lentils into a large saucepan, cover with water and boil gently until tender - about 45 minutes. Drain.

Preheat the oven to 400 degrees F. Use half the butter or vegan margarine to grease a shallow, ovenproof dish.

Saute the onions in the remaining butter or vegan margarine in a large saucepan for 10 minutes.

Add the garlic, herbs de Provence, tomatoes, soy sauce, lentils, parsley and salt and pepper to taste.

Spoon the mixture into the dish. Spread the mashed potatoes evenly over the top, drawing the prongs of a fork over the surface to make ridges. Dot the whole surface with butter or vegan margarine.

Bake the pie for 45 minutes, until the potato topping is golden brown.

Serves 4