MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ultimate Shepherd's Pie
 Categories: Dinner pies, Vegetarian
      Yield: 4 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Onion; chopped
      1 lg Carrot; chopped
      6 oz White mushrooms; chopped
      1 c  Vegetable broth
      2 tb Low-sodium tamari
      1 tb Tomato paste
      1 ts Fresh thyme; minced -OR-
    1/2 ts Dried thyme
      1 ts Fresh marjoram; minced -OR-
    1/2 ts Dried marjoram
           Salt
           Black pepper; freshly ground
      1 tb Corn starch; dissolved in:
      2 tb Water
      2 c  Lentils; cooked or canned
    3/4 c  Peas; fresh or thawed
    3/4 c  Corn kernels; fresh or
           -thawed
    1/4 c  Walnuts; ground
      3 c  Mashed potatoes
    1/4 ts Sweet Hungarian paprika
 
  Preheat the oven to 375°F. Heat the olive oil or water in a large
  skillet over medium heat. Add the onion and carrot and cook until
  tender, about 5 minutes. Add the mushrooms and cook, stirring
  occasionally, for 3 minutes. Stir in the broth, tamari, tomato paste,
  thyme, marjoram, and salt & pepper to taste. Stir in the corn starch
  mixture and simmer to thicken slightly, about 1 minute.
  
  Lightly oil a 2-1/2 qt baking dish. Spoon the vegetable mixture into
  the dish. Stir in the cooked lentils, peas, corn, and walnuts. Taste
  and adjust the seasonings. Spread the mashed potatoes over the top.
  Sprinkle with the paprika. Bake until the potatoes are hot & bubbly
  and the top is golden brown, about 45 minutes. Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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