Shepherd's Pie

This is something my dad would make quite frequently and was always really good. Now that I'm vegan and do my cooking for myself, I wanted to re-create this childhood favorite to suit my new tastes. If you've never savored this dish, I can sum it up by saying it is a layer of vegetables in a sauce covered with mashed potatoes and baked in a casserole. Don't say the word "casserole" with Rutiger in hearing range; he will pretend to be sick and say the word as if he's dying. Although I will never get him to taste this creation, you all should give it a try. Although it is a bit time extensive, the results--a warm and hearty one-dish meal-- are worth it.
Ingredients:
* 1/2 cup uncooked brown lentils, picked through and rinsed
* 1 1/4 cup water
* 1 cup frozen green beans, thawed
* 1 cup frozen corn, thawed
* 3/4 cup frozen peas, thawed
* 2-3 carrots, cut into small chunks
* 1 packet "chicken" gravy mix
* 1/2 teaspoon each: dried thyme, dried rosemary, and dried marjoram
* salt (or liquid aminos) and pepper to taste
For the potato topping:
* 4 medium-size russet potatoes, baked whole or peeled (or steamed) and boiled until tender.
* 1/2 cup unsweetened soy or almond milk, warmed
* 2 tablespoons nutritional yeast
* salt and pepper to taste
* 1 tablespoon olive oil or non-hydrogenated margarine
* 2 tablespoons fresh chives, chopped
Start by combining the lentils and water in a pot and bring to a boil. Reduce heat and simmer, covered, about 1 hour until the lentils are tender. Meanwhile, mash the potatoes with rest of the topping ingredients and set aside. When the lentils are cooked, combine them with the veggies. Next, prepare the gravy according to the package directions and mix in the dried herbs and seasonings. Mix the prepared gravy with the vegetables and lentils and spread in the bottom of a casserole dish, then top with the potatoes. Sprinkle the top of the potatoes with some olive oil, nutritional yeast and paprika. Bake at 350 degrees F for 35 minutes, until the top of the potatoes are golden.