Lentil Shepards Pie

topping of pie:Roasted Tomatoes – 1 can or make your own -3 tomatoes

Olive oil

Sea Salt

Lentil Stew Layer

3 cups of vegetable broth or water, divided

1 cup dried green lentils

3 cloves of garlic, peeled and smashed

1 tablespoon olive oil

3/4 cup celery

1 cup mushrooms

1 cup yellow onion

1 serrano chile, about 3/4 tablespoon minced (optional)

1/2 cup chopped carrots

¼ cup sundried tomatoes

1/8 t dried thyme

1/8 t dried oregano

1/4 t seasalt

1 tablespoon balsamic vinegar

1/2 cup water

Swiss Chard Layer

2 large bunches swiss chard

2 shallots sliced, about 3 tablespoons

1/4 salt, to taste

1/8 t nutmeg

Cheesy Mashed Cauliflower Layer

1/2 head of cauliflower cone #2

Olive oil

2 yukon potatoes cone #2

1/4 cup nutritional yeast

1 cup cheddar daiya cheese

salt, pepper to taste

Instructions

Lentil Stew Layer

Bring 2 cups of broth to a simmerin EOS, Add the lentils to the broth, cover and reduce to a very low simmer,Add the celery, onion, pepper, carrots, dried herbs, and salt. Simmer for 20 minutes, or until tender in EOS. Add the sundried tomatoes, balsamic vinegar, and water. Simmer for 10 minutes to mingle the flavors.

Swiss Chard Layer

Remove the toughest part of the bottom stem and discard. Slice the swiss chard across its width in 1 1/2″ strips; slice again lengthwise. Add the chard to the top of the lentils

& minced shallots sprinkle with nutmeg.

Cheesy Mashed Cauliflower Layer

Cook in 3 qt with inset for 15- 20 minutes, or until tender.

Combine the cauliflower and potato in the bowl of a food processor fitted with a blade, and purée until as smooth as possible. Add the yeast, Mix well in the food processor and add salt and pepper to taste.