Shepherd's Pie (Low-Fat)

Directions

Top Layer:

Boil the potatoes and mash with soymilk, nutritional yeast, parsley and minced garlic. Set aside.

Bottom layer:

Cook up 2 cups of lentils in vegetable stock and chopped onion. When just about finished cooking 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 ½ cup for the top.

Coat a baking dish with cooking spray and spoon in lentil-TVP-gravy mixture, then layer the frozen vegetables, then spoon mashed potatoes over everything.

Drizzle with remaining gravy and bake for about a ½ hour or more in a 375 degree F oven.