Gardener's Pie

I got this recipe out of the guidebook supplied in the 'Quick Cleanse 15 day detox'. This is like a vegetarian shepherds pie. I usually make it without the mushrooms (don't like them) and add some zucchini or whatever is on hand. I also tend to use red lentils because they don't need to be soaked. Prep time does not include time taken for soaking the lentils.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  cup brown lentils
• 1  teaspoon onion powder
• 1  tablespoon extra virgin olive oil
• 1  large onion, finely chopped
• 1  garlic clove, crushed
• 1  cup mushroom, sliced
• 1  stalk celery, sliced
• 1  cup carrot, finely sliced
• 1⁄2 cup broccoli floret
• 1  tablespoon  sodium-free vegetable seasoning
• 1  tablespoon  sodium-free tamari
• 3⁄4 cup  sodium-free vegetable stock
• 1  teaspoon mixed herbs
• 1⁄2 teaspoon oregano
• 3  tablespoons tomato paste
• 2 1⁄2 cups mashed potatoes

Directions

1. Soak the lentils for 2 hours or overnight, drain and rinse.
2. Add fresh water and bring to the boil in a large saucepan with the onion powder.
3. Simmer 15 minutes or until tender. Drain.
4. Heat oil in a large saucepan and saute onion, garlic and mushrooms for 5 minutes.
5. Add remaining vegetables and saute a further 5 minutes.
6. Add lentils, seasoning, tamari, vegetable stock, herbs and tomato paste.
7. Stir over heat until combined and simmer 5 minutes. Mixture should be fairly thick.
8. Turn into a 5cm deep dish, top with mashed potato.
9. If you're not a strict vegetarian sprinkle some grated cheese on top.
10. Mark attractively with a fork and brown in a hot oven 15 minutes.
11. Serve with side salad or vegetables.