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Hippy Pie Recipe

Shepherd's Pie is made with lamb, Cottage Pie is made with beef. I propose that from this day onward the lentil version be known as Hippie Pie. Ingredients: 1 medium onion, diced 3+ cloves garlic, minced 1 1/2 cups uncooked brown or green lentils, rinsed and drained 4 cups water or vegetable broth 1 cube vegetable bouillon 2 tsp thyme, 1 tsp basil, 1 tsp parsley, ½ tsp oregano 2 carrots, diced 2 celery stalks, diced 1 yam, diced 1 can corn 2-3 pounds potatoes (I used red skinned potatoes) 3-4 Tbsp vegan butter or plant milk (optional) paprika Method: 1. In a medium pot over medium heat, sauté onions and garlic in water until lightly browned - about 5 minutes. 2. Add lentils, water or broth, spices, salt, pepper, bouillon and stir. Bring to a low boil, then reduce heat to simmer. Cook for about 25-30 minutes. 3. Add the veggies to lentil mixture, stir, cover, and continue cooking for another 5-10 minutes. 4. Whisk together 2 Tbsp cornstarch and 2 Tbsp cold water then add to lentil mixture. 5. Make mashed potatoes (while lentils are cooking). 6. Preheat oven to 425 degrees F and lightly grease a 2-quart baking dish or 9x13 pan 7. Press lentils into baking dish and carefully top with potatoes. Rough up potatoes with a fork and sprinkle on paprika. 8. Bake at 425 for 10-15 minutes, or until the potatoes are lightly browned on top. 9. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Enjoy! Recipe courtesy of Dana from http://minimalistbaker.com Drankin Song by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/