Being Irish, my husband LOVES shepherd’s pie.  So I searched the internet to come up with a healthier, but still delicious, version to make.

This luscious recipe was adapted from one that I found on the web site www.vegweb.com.   A vegetarian woman from New Zealand posted a recipe called “Potato-Top Curry Pie”.   I tweaked it a bit and came up with this creation.  It is really a wonderful meal.

Ingredients

1 whole wheat pie crust
1/4 cup lentils
1/4 cup brown rice
2 large sweet potatoes, peeled and chopped
1-2 tablespoons vegan margarine
nondairy milk, about 2-3 tablespoons
1 onion, diced
3 tablespoons curry paste
1 can diced tomatoes
1 tablespoon chili powder
1 zucchini, diced
2 carrots, diced
2 tablespoons minced garlic
black pepper and sea salt to taste

Directions

Defrost the pie crust if frozen, prick it a few times with a fork and bake it for…