Lentil Shepherd's Pie (Vegan opt)

I found this recipe at Simple Bites. I'll be trying more. 

Preheat oven to 375* 

Ingredients:

1 C lentils

2 lbs potatoes (or mixture of sweet and white)

2 T butter (coconut oil)

1/4 C milk (almond milk, soy milk)

1 tsp olive oil

1 small onion, chopped

1/2 tsp ground cumin

1/2 tsp dried thyme

1 tsp apple cider vinegar

1 T ketchup

5 drops of Tabasco sauce

1 C frozen corn

salt and pepper to taste

Nutritional Yeast (Opt)

garlic (opt)

Directions: 

Place lentils in pot, cover with an inch of cold water. Add a pinch of salt, cover and boil. Reduce heat and simmer for 20 min. Drain. 

Prepare mashed potatoes while lentils are cooking...season with butter, milk, salt, garlic as you desire. Set aside. 

Saute onion in olive oil until soft. Add cumin, thyme, cooked lentils, vinegar, ketchup, Tabasco sauce, 1/2 tsp salt and pepper.  Stir to combine. 

Add 1/2 C of water and bring to simmer. Cook for another five minutes, stirring often, to let the flavors mingle. 

Place seasoned lentils in a greased 9x13 pan (or medium casserole). Sprinkle with frozen corn. I also used Nutritional yeast. Add mashed potatoes and spread evenly. Bake for about 30 min., until heated through.  Serve hot. 

Four of us liked this...that's a hit for a plant based meal. We'd like it a bit saucier, I didn't have hot sauce and we still liked the flavor. I will add more veggies next time. 

1. Choosing Joy!

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