* Exported from MasterCook * SHEPARD'S PIE Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Aaaaaa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 To 5 Potatoes 1 Onion, chopped. 2 c Lentils 1/2 c Or more TVP® 2 Or more cups frozen veggies {I use peas, corn, carrots, Beans} 1 c Nutritional yeast {I use Enjivata yeast as well} 1 tb {or more} tamari sauce 1/8 c Oil* 1/8 Water 2 c Water 1/2 c Flour 1 to 2 teaspoons kitchen bouquet {a gravy flavoring ingredient, very salty} TO PREPARE: Top layer: Boil spuds & mash** {with soymilk, nutritional yeast, parsley, minced garlic}. Set aside. Bottom layer: Cook up 2 cups of lentils in vegetable stock and chopped onion. When through add enough textured vegetable protein to absorb the excess water. Set aside. Prepare nutritional yeast gravy: Toast flour over medium heat, add yeast, then oil and mix well. Add water. Bring to a boil and use whisk to get rid of clumps. May want to add more yeast. Add tamari and gravy flavoring. Cook a few minutes until thickened. Add to lentil and TVP® mixture reserving about 1/2 cup for the top. In a baking dish {I spray with pam}, spoon in lentil-TVP®-gravy mixture, then put on frozen veggies, then spoon mashed potatoes over everything. Drizzle with remaining gravy and bake for about a 1/2 hour or more in a 375 degree oven. Source: modified by Janet Posted by Janet Hatch to the Fatfree Digest [Volume 15 Issue 9] Feb. 9, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80 - - - - - - - - - - - - - - - - - - TVP is a registered trademark of Archer-Daniels-Midland Company.