Coconut Curry Vegetable "Shepards Pie"
1 tbsp oil
1 medium onion, chopped
1 stick celery, finely chopped
1 large carrot, finely chopped
1 cup butternut squash, finely chopped
1 tsp curry powder
1 can crushed or diced tomatoes
2 x 398g can brown lentils, rinsed or (freshly cooked)
1 cup frozen peas
4 mashed sweet potatoes
1 tbsp Earth's Balance or butter
½ cup soy milk
Preheat oven to 350. Heat oil in a medium pot and sauté onion, celery, squash and carrot until soft. Add curry powder and sauté for 1 minute. Add tomato sauce, lentils and peas and bring to boil. Reduce heat and simmer for 5 minutes. Add coconut milk. Place sweet potatoes in a large saucepan and cover with hot water. Bring to boil, then reduce heat and simmer until tender. Drain potatoes and add butter/margarine and soy milk. Mash until smooth. Spoon lentil mixture into one large oven-proof dish. Top with mashed sweet potato. Bake for 25-30 minutes.
