Thyme-Scented Vegetarian Shepherd'S Pie

1. 1

   Start by preheating the oven to 400. Mix Jiffy cornbread as instructed on the box, then add one can cream corn. Spread in a well-greased 13X9'' glass baking dish. Bake for 20 minutes. Leave the oven on when you're done.

2. 2

   Meanwhile, add a few tbs coconut oil to a medium saucepan on medium heat. Add the can of crushed tomatoes, 3/4 box of butternut squash soup, red lentils, and regular lentils. Add more coconut and safflower oil as needed to keep it from burning to the bottom of the pan. Stir in a little thyme at the front end, and then a little bit when the lentils are almost all the way cooked (you need to taste test them as you go). 10 minutes before the end, add no-chicken base. Stir every few minutes. It should be fully cooked in about 30-40 minutes.

3. 3

   Don't forget to take the cornbread out after it's been in 20 minutes. Butter it whiles it's hot and set aside.

4. 4

   Sautee your onions in about 3 tbs butter (or earth balance buttery spread if vegan) with the herbs.

5. 5

   Heat up the frozen peas in a bowl. Set aside.

6. 6

   Heat up the frozen sweet potato patties in a bowl. Mix with the milk or soy milk. Set aside.

7. 7

   Once lentil stew is done, pour and spread it on top of the cornbread. Then add the peas. On top of the peas, add the sauteed onions. Add more fresh herbs if you have them. Then spread the sweet potato mash on top. Sprinkle paprika and ginger all over the top.

8. 8

   Bake at 400 for 20 +/- minutes, until top is brown and begins to crack a little from being baked.

9. 9

   To garnish, line up about 10 sage leaves on each side and sprinkle oregano and thyme in a line in the middle.

10. 10

    Serve with Tabor Hill Demi Sec or a good cab.

No additional tips available.