Veggie Shepherds Pie
2 carrots, chopped
1/2 small onion, chopped
1 green pepper, chopped
1/2 to 1 cup mushrooms, chopped or sliced
1/2 celery stalk, chopped, optional
2 cloves garlic, minced
1 1/2 tablespoons olive oil
salt and pepper, to taste
6-8 new potatoes, halved
2 1/2 cups cooked lentils
1/4 cup cooked garbanzo beans
splash nondairy milk
1 9" pastry shell
1. Preheat oven to 350 degrees F. Saute carrots, onion, pepper, mushrooms, celery and garlic in the olive oil. Salt and pepper, to taste. Boil potatoes.
2. When done, toss sauteed vegetables with the lentils and garbanzos, and set aside. Mash potatoes with nondairy milk , salt and pepper.
3. Take all sauteed items and place them into the pie shell, then cover the top with the potatoes.
4. Lightly spray with a touch of olive oil, salt and pepper and bake until the top of the pie is slightly golden.
Great for fall and winter.
SO HOW'D IT GO?
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