Tracy’s Shepherd’s Pie

3 medium potatoes, roughly chopped
1 small onion, chopped
3 small carrots, chopped
1/2 cup spinach, chopped
1 stalk celery, chopped
1 large tomato, chopped
2 Tbsp. olive oil
1 15-oz. can of lentils, mashed
1/2 tsp. dried basil
1/2 tsp. salt
1 Tbsp. soy sauce
1/4 cup soy milk
1 Tbsp. margarine
Salt, to taste

• Preheat the oven to 350°F.
• Boil or steam the chopped potatoes until they can be pierced easily.
• In a medium saucepan, sauté the onions, carrots, spinach, celery, and tomatoes in the oil. Once the carrots are tender, add the mashed lentils, basil, salt, and soy sauce. Stir and simmer without a lid until the liquid cooks off.
• In a large bowl, mash together the potatoes, soy milk, margarine, and salt with a potato masher or fork. Set aside.
• Pour the vegetable mixture into a lightly oiled 9×9 inch baking dish. Layer the mashed potatoes over the top.
• Bake for 15 to 20 minutes.

Makes 1 pie