Shepherd's Pie (Low-Fat)

Directions

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