Shepherds Pie (GF)

Filling

1 onion, chopped

3 garlic cloves, chopped

6 mushrooms, sliced

1 carrot, grated

½ red capsicum, chopped

1 celery stalk, chopped

1/4 teaspoon salt

1 teaspoon lemon juice

1 teaspoon mixed herbs, dried

400g brown lentils, tinned (approx. 1 ¼ cups)

500g bottle of bolognaise sauce

215g (1/2 tin) condensed tomato soup

½ teaspoon honey - optional

Mashed Potato Topping

7 potatoes (cooked in salted water)

1/3 cup salted cashews

1 ¼ cups soy milk

2 tablespoons savoury yeast flakes

½ teaspoon garlic powder

½ teaspoon onion powder

¾ teaspoon salt

Place onion & garlic in large greased saucepan and saute for 2 minutes.  Add remaining filling ingredients and gently simmer for 5 minutes.  Pour into large lasagne dish and set aside.  In large saucepan, cook potatoes in salted water, drain and set aside. Place  remaining topping ingredients into blender and blend for 2 minutes.  Mash blended cream and cooked potatoes together then spread on top of pie filling. Bake at 170 degrees celsius for 35 minutes.

"I can do all things through Christ who strengthens me." Philippians 4:13