Red Lentil Shepherd’s Pie

• In a large saucepan, sauté onions and garlic with a pinch of salt and pepper in the olive oil until lightly browned.
• Add lentils, carrots, stock, gravy, and parsley. Stir. Simmer until lentils are tender (about 30 mins). Stir in the peas and thicken with cornstarch mixed with water if needed.
• Meanwhile, peel the potatoes and slice any large ones in half. Place in a large pot and cover with water. Bring to a simmer, then salt, cover, and cook for 20-30 minutes or until very tender.
• Heat the oven to 350°F.
• Once the potatoes are cooked, drain and mash with vegetable margarine, soy milk, salt, and pepper.
• Transfer the lentil mixture to a baking dish and carefully top with mashed potatoes. Smooth down with a fork.
• Place the dish on a baking tray and bake for 15 minutes or until the mash is lightly browned on top.

Tip: Add a dash of vegan Worcester sauce to the lentil mix for a savory boost.