Lentil Sheperds Pie
1 cup dry green lentils
4 to 5 cups potatoes, chopped
1/4 to 1/2 cup nondairy milk (plain or unsweetened)
1 to 3 tablespoons vegan butter
olive oil, as needed
1 onion, minced
2 garlic cloves, minced
1 cup zucchini, chopped
3 tablespoons soy sauce
1 (14 ounce) can corn
1 (14 ounce) can creamed corn
paprika, to garnish
1. Preheat oven to 350 degrees F. Boil lentils for 15 to 20 minutes, drain and set aside. Boil potatoes until soft. Drain and add nondairy milk and vegan butter. Set aside
2. Saute the onion and garlic in oil until golden. Add zucchini and sauté until almost golden. Add lentils and soy sauce. Simmer until liquid is evaporated.
3. Layer ingredients in 8x8" baking pan. First add lentil mix, then corn, then creamed corn. Spread potatoes on top and garnish with paprika. Bake for 30 minutes.
Give thanks to the Most High and fulljoy!
Source of recipe: Inspired from a recipe in "Reccettes pour bébés et enfants" by Marie-Claude Morin (not a vegetarian or vegan cookbook at all) that my mom offered me.