Cooking with my mom I: vegan and gluten-free Shepherd's Pie!

We like to go to restaurants a lot, especially when we have visitors.  But our best meals when my mom was here were ones we made at home.  Dealing with multiple food issues is much easier when you plan your own food.

Part I:

A version of a Shepherd's Pie that didn't involve seitan or fake beef for the filling.  We used a combination of french lentils, almost cooked through, and sauteed tempeh, flavored with gluten-free bullion, herbs, and red wine.

Cooked but unbaked:

Then we added the potato topping, which we make with gluten-free Earth Balance, Silk creamer, and scallions.
Post-baking:

And a piece of the pie:

It worked pretty well.  I think it would be even better with a few mushrooms sliced up, and more marinating time before baking.

Comments

[Desiree]

Looks yummy! Those mashed potatoes were great when you made them for me. I'm doing the Master Cleanse again right now and durnit, I want to chew something...