Shepherd's Pie (Low-Fat)

• 5 medium potatoes
• 1 each onions chopped.
• 2 cups lentils
• 1/2 cup TVP (Texturized Vegetable Protein)
• 2 cups vegetables frozen
• 1 cup nutritional yeast flakes maybe enjivata yeast as well
• 1 tablespoon soy sauce, tamari
• 18 cup vegetable oil
• 18 cup water
• 2 cups water
• 1/2 cup flour, all-purpose

1. Top Layer:
2. Boil the potatoes and mash with soymilk, nutritional yeast, parsley and minced garlic.
3. Set aside.
4. Bottom layer:
5. Cook up 2 cups of lentils in vegetable stock and chopped onion.
6. When just about finished cooking add enough textured vegetable protein to absorb the excess water.
7. Set aside.
8. Prepare nutritional yeast gravy:
9. Toast flour over medium heat, add yeast, then oil and mix well.
10. Add water.
11. Bring to a boil and use whisk to get rid of clumps.
12. May want to add more yeast.
13. Add tamari and gravy flavoring.
14. Cook a few minutes until thickened.
15. Add to lentil and tvp mixture reserving about 1/2 cup for the top.
16. 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.
17. Drizzle with remaining gravy and bake for about a 1/2 hour or more in a 375 degree F oven.

potatoes, onions, lentils, vegetables frozen, nutritional yeast, soy sauce, vegetable oil, water, water, flour

Taken from recipeland.com/recipe/v/shepherds-pie-low-fat-88 (may not work)