Vegan Vegetarian Shepard's Pie with a Thai influence

Vegan Vegetarian Shepard's Pie with a Thai influence

filling

-1 cup red lentils
-1/2 cup brown rice
-2 cups veggie broth
-2 onions chopped
-2 sticks of celery chopped
-1/2 cup tomato sauce
-1 tablespoon Thai yellow curry paste
-2 tablespoon chili powder
-1/2 teaspoon fresh ginger
-pepper

-soak red lentils and rinse.  Add the broth and lentils and bring to a boil, cook for 30 minutes.  Add the Thai curry paste.  Add chili powder, pepper and ginger.  In a frying pan cook celery and onions.  Add to the lentils.  Then add the rice precooked.  The tomato sauce ties all the flavours together.

Topping

-3 large sweet potato
-2 large potatoes
-1/2 can of coconut cream
-chili powder

-boil the potatoes then mash them with the coconut milk and chili powder and a pinch of salt.  Poor the lentils in the bottom of the casserole dish. Top with potatoes and cook in the oven at 350 for 45 minutes.