Shepherd's Pie

Mashed Potatoes:
4 red potatoes, cubed
2 Tbsp vegan margarine
Splash plain soymilk to taste
Salt to taste
optional vegan bouillon cube (I used better than bouillon)

Filling:
1 medium onion, chopped
1/2 pounds carrots, cubed
3 cloves garlic, minced
1 Tbsp vegan margarine
1 can vegan Lentil Soup
2 Tbsp flour
2 Tbsp plain soymilk

Boil potatoes until tender, remove most of the liquid and add remaining mashed potato ingredients. Mash with a fork for lumpier potatoes or a potato masher for creamier ones.

While potatoes are cooking, put carrots in a small pan with some water to boil and cook until tender.

Next put onions in a frypan with the margarine and cook until translucent. Add garlic and cook for one minute longer. Add soup to begin warming. In a seperate container combine the flour and soymilk (I blend them in my Magic Bullet blender) then add to frypan with the soup mixture and bring to a boil before simmering to thicken - don't forget to stir! Add cooked carrots.

Once soup mixture is done, put in the bottom of a casserole pan. Top with mashed potatoes and cook in the oven for 30 minutes at 375 degrees. Will probably boil over so it is best to cook it on a large cookie sheet to catch drips.