Lentil Shepherd's Pie

I have received permission from the lovely Kreeli herself to post her shepherd's pie recipe - all credit to her!  The only thing I can possibly add is that I added a couple of stalks of celery and a few HEALTHY tbsp of worcestershire sauce to this, since it just ain't shepherd's pie without that worcester taste for me :)

Her amazing vegan food blog and recipe can be linked from here:  http://kreeli.livejournal.com/35170.html

Lentil Shepherd's Pie
with mushroom and garlic sauce

Filling:
2 1/3 cups dry lentils
1 cup coarsely ground walnuts
1 large onion, diced
4 cloves garlic, minced
2 carrots, diced
1 parsnip, diced and/or 2-3 stalks celery, diced
1/2 head of green cabbage, finely chopped
1-3 cups frozen mixed veg (optional - I add this also but it's not called for in the original)
handful of fresh parsley, minced
1/4 cup nutritional yeast (if you have it - I usually omit)
3 tbsp soy sauce
3+ tbsp worcestershire sauce
1 tbsp smoked paprika
2 tsp dried, sweet basil
1 tsp ground thyme
ground pepper to taste

Topping:
6 - 8 large potatoes (I used Yukon gold), peeled and chopped
3 tbsp margarine or butter
splash of milk
salt and pepper to taste
Optional: 1/2 tsp ground nutmeg, handful of grated cheese

Place the lentils in a pot and add water until they are covered by an inch or so. Bring to a boil, reduce heat to a simmer and let cook for 35 - 40 minutes, or until tender. Drain and set aside.

In a large skillet, heat a couple of tablespoons of oil and add the onion. Saute for a few minutes, then add the carrot and parsnip. Saute another few minutes, then add in the garlic and cabbage. Cook, stirring occasionally, until the veggies begin to brown a bit. Add in the rest of the ingredients, stir well, and let cook until much of the liquid has evaporated off - maybe ten minutes or so.

Meanwhile, set a large pot of water on to boil. Add the potatoes, return to a boil, and then reduce heat to maintain a simmer. Cook for 8 - 10 minutes or until the potatoes are tender. Strain and mash with the margarine, milk and other ingredients, as desired.

Preheat oven to 350F.

Spread the cooked lentil mixture into large casserole or 9 x 13 inch baking dish. Press down slightly so that it is compacted, but don't mash it. Top with the mashed potato mixture. You can get fancy and score the potatoes with a fork or use a piping bag to create pretty designs if you like. Dot the top with a little more vegan margarine or lightly brush with oil. Bake for 30 - 35 minutes or until the pie is golden. Let stand for five minutes before slicing.

Serves 6 - 8, freezes beautifully for future meals.

While the pie is baking, make the sauce.  (My note: my bf loves this sauce/gravy so much, I now make it for EVERYTHING)

Savoury Mushroom Garlic Sauce

2 cups sliced mushrooms (any kind)
4 cloves garlic, minced
2 tbsp oil
2 tbsp flour
1 1/3 cups water or vegetable stock (I use veggie, beef-flavoured stock)
2 tbsp nutritional yeast (optional)
2 tsp dried sweet basil
salt and pepper to taste

Sautee the mushrooms in the oil until they release their juice. Add the garlic and stir for a minute. Sprinkle with the flour and stir until everything is coated and the flour begins to sizzle. Add the water or stock in a slow, steady stream, stirring the whole time. Add the remaining ingredients and cook until thickened. Serve over shepherd's pie, or anything else you desire.