Shepherd’s Pie

Serves 6

• 1 cup dried French green lentils (Lentilles du Puy), rinsed OR one of the following vegan meatless options: 1 (12 ounce) package Lightlife Smart Ground Crumbles Original; 1 (12 ounce) package Boca Meatless Ground Crumbles; 1 (14 ounce) package Lightlife Gimme Lean Ground Sausage
• 2 pounds (about 4 medium) russet or Idaho potatoes, peeled and quartered
• 4 tablespoons non-hydrogenated vegan margarine
• 1/2 cup unsweetened nondairy milk
• Salt to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons canola oil
• 1 onion, diced small
• 3 cloves garlic, minced
• 2 stalks celery, diced small
• 1 large carrot, diced small
• 1 teaspoon dried thyme
• Dash cayenne, to taste
• 3 tablespoons flour
• 1 1/2 cups vegetable broth
• 1/2 cup frozen peas or canned or frozen corn kernels

Place potatoes in a saucepan with 1 teaspoon salt and cold water to cover. Cover, bring to a boil, reduce heat and simmer until potatoes are soft, about 25 minutes. Meanwhile, if using lentils, place lentils in a medium saucepan with cold water to cover by 1 inch. Cover, bring to a boil, reduce heat and simmer 20 minutes, until just undercooked; drain and set aside.

Preheat oven to 425 degrees F. Lightly grease an 11- x 7-inch baking dish. Drain potatoes (keep pan handy), place in prepared baking dish and bake 5 minutes to remove excess moisture. Return potatoes to saucepan, add margarine, and mash. Add milk and mix well. Season to taste with salt and pepper. Lightly grease baking dish again; set aside.

Heat oil in a large skillet on medium until shimmering. Add onions and sauté until golden, 5 minutes. Add garlic, celery, carrot and thyme, and sauté 3 minutes. Sprinkle flour over vegetables and stir in. Stir in broth (mixture will thicken). Stir in lentils or meatless crumbles and simmer 5 minutes (mixture will be thick). Add peas or corn to skillet and season with salt, pepper and cayenne. Spread mixture evenly into prepared baking dish. Top with mashed potatoes and smooth top with a spatula. Bake 25 minutes or until filling is bubbly and top begins to brown. Allow to cool 15 minutes before serving. May be prepared a day ahead and baked when needed.