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Vegetarian Shepherd's Pie

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      Title: VEGETARIAN SHEPHERD'S PIE
 Categories: Main dish, Vegetarian
      Yield: 6 Servings
 
    1/2 c  Green lentils
    1/2 c  Brown lentils
    1/2 c  Black beans
      1 lg Onion, minced
      2 ea Garlic cloves, minced
      1 cn Tomatoes, diced
      2 ts Soy sauce
      1 ts Parsley, chopped
      1 ts Cilantro, chopped
           Salt and pepper
      1 ts Dried Italian herbs
  1 1/2 tb Potatoes, cooked & mashed
      2 lg Carrots, diced small
      1 ea 10-inch frozen pie shell
      2 ts Olive oil
           Bread crumbs
 
  In a large pot, cover with water and boil lentils and beans until
  tender, about 45 minutes. Drain. Preheat oven to 400øF. Saut‚ carots,
  celery and onion in a small amount of olive oil until tender. Add
  garlic, dried herbs, tomatoes, soy sauce, parsley and salt and pepper
  to taste. Mix together lentils and beans with above mixture. Spoon
  mixture into pie shell. Press firmly into shell, spread evenly over
  the top of the mashed potatoes. Top with breadcrumbs. Bake for 45
  minutes, until golden.
  
  The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling
  pg 58-59
 
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