El' Bastardos Oaxacan Shepards Pie

Definitley could be made with meat and cheese for extra "tastyness".  However, I'm still doing this "healthy" eating thing and I'm trying to eat gf/veganish/low oil/little salt thing twice a day and have only one meal be whatever the hell I want.  I got off work early yesterday and Wifey had the Baby outside so I was able to experiment in the kitchen. 


Oaxacan Sauce:

3-4 good sized tomatillos
2 dried pasilla peppers
2 chipotle peppers with adobo
3 cloves garlic
salt to taste

Mashed potatoes:

8 medium peeled taters cut up into 1/4 bits and bobs
salt
Unsweetened almond milk (or regular milk if you like)

Tony's Taco Truck Lentils

1.5 cups brown lentils
3-5 cloves garlic
2 tbs freshly ground cumin seed
2 tsp chilli powder
1 tbs onion powder
veggie oil
1 tsp cinnamon
salt to taste

VeggieBottom

1 big bag cooked frozen spinach (or any other fresh greens from your garden)
handful of cooked brussel sprouts
2 cups soft carrots

Cashew Cream:

1 cup cashews
1/2 cup water
1 tsp white miso
juice from two limes


Taco Truck Lentils:

Boil lentils, garlic, spices, oil for 25 minutes or until semi-soft.  Nice to have a little texture in here for contrast in between the other soft stuff.  Cook most of the liquid out and let it hang out so the flavors marry with the lentils.  Salt to taste.


For da Sauce:

Roast the dry Pasilla peppers on a medium skillet, medium heat, for 3 minutes.  Should be noticeably fragrant and charred.  Remove the stems, add to a small pot of boiling water along with the tomatillos and garlic.  Cook until tomatillos turn brownish.  Throw in a food processor and set aside.

Mashed Potatoes:

Do I really need to go over this?  Throw in a pot, boil that stuff until desired texture.  I like it a little firmness to them.  I like to blend them  so some parts are firm and other parts have some chunky bits to them.  Your call buddy. Add some almond milk ( or use regular milk and maybe some butter if you're into that sort of thing....) and cook for a few minutes.  Have a beer, you earned it.

Cashew cream:

Blend that stuff with water.  yup.

Build it:

Throw down your Veggie bottom on slightly oiled pyrex (I used 8x14 I reckon).  Cover the veggies with the cashew cream (or, use some cheese here if you like).  Layer the lentils over the cream, then the Oaxacan sauce, then the potatoes.  Bake at 425 for 20-30 minutes uncovered.