Lentil Rice Shepherd’s Pie

If you're looking for a hearty meal, look no further.  I modified a recipe I found on greenvneck.blogspot.com to come up with this one.  It's flavors are mild but come together nicely.

Serves 12

Potato Topping:

6 cups mashed potatoes (6 medium potatoes, dice large and cook in water for 20 minutes, until soft, drain, add margarine/butter, milk/soymilk, garlic, s&p)

(I added sautéed onion)

Lentil/Rice Filling:

1 cup lentils

1 cup brown rice

4 cups broth

1 onion, diced

1 teaspoon dried thyme

1 teaspoon dried basil

8 oz fresh spinach leaves

Salt and pepper to taste

While boiling potatoes for mashing, throw the lentil/rice simmer ingredients into a pot, bring to a boil and simmer for 40 minutes, or until tender and water is absorbed.  Stir the spinach into the hot lentil/rice mixture, and add salt and pepper to taste.  Preheat oven to 400 degrees.  Place the lentil/rice mixture into a large casserole dish, then spoon the potatoes on top.  Top with paprika for decoration, if desired.  Bake 30 minutes.