This is a great recipe for those who love a traditional dish like Shepherd’s Pie and think it can’t be made meatless. My family makes this recipe (minus the vegetarian gravy and plus some dehydrated tomato paste) when we are canoe camping every summer. It is hearty enough to fill us up after long days spent paddling and portaging.



Lentil Shepherd’s Pie

2 lbs potatoes, peeled and diced
¼ cup unsweetened soy or almond milk
2 Tbsp olive oil
1 med onion, chopped
1 clove garlic, minced
2 carrots, peeled and chopped
2 stalks celery, chopped
1 pepper, chopped
2 cups cooked green lentils
½ cup each frozen peas and corn
1 Tbsp tamari (I use Braggs)
½ tsp dried thyme
1 ½ cups vegetarian gravy (see below)
sea salt and pepper to taste

Cover potatoes with water in pot. Bring to a boil, reduce heat and simmer until tender. Drain, return to pot, add milk and mash until smooth. Saute onion, garlic, carrots, celery and pepper in olive oil. Stir in peas, corn, lentils and gravy, and spices. Cook until heated through. Pour into baking dish and cover with mashed potatoes.Bake until heated through and top golden, about 30 minutes.
Vegetarian Gravy

2 cups water
1 tsp Herbamere
2 ½ Tbsp tamari (i use Braggs)
½ tsp thyme
pepper to taste
2 Tbsp corn starch or potato starch, or tapicoa flour dissolved in 3 tbsp water
¼ cup unsweetened soy or almond milk

In a saucepan, combine water, Herbamere, Braggs, thyme and pepper. Bring to a boil, reduce heat, whisk in starch stirring until thickens. Slowly whisk in milk. Remove from heat.