1 cup split peas

2 1/2 cup water or leftover vegetable stock

2 T Grapeseed Oil

1 medium onion, chopped

1 clove garlic, minced

1 cup mushrooms–I use shitake

1 medium red or orange pepper, chopped

1 carrot, thinly sliced

1/4 cup pasta sauce or natural tomato sauce  

2 T Tamari or Coconut Aminos

1 tsp thyme

1/8 tsp cayenne pepper

1 T fresh parsley, chopped

1/2 cup grated cheddar cheese if your family tolerates it well. I omit.

4 medium potatoes

3 T butter or coconut oil

1/2 cup So Delicious plain coconut milk yogurt unless your family tolerates dairy

2 T dried chives

Cook split peas in water or broth for 45 minutes OR in an Instant pot according to the manual.

In a large skillet, sáute garlic and onion. Add carrots and pepper. Cook vegetables till tender about 12 minutes on the stove top. Add mushrooms for the last 2 minutes of cooking.

Mix tomato sauce, thyme, pepper, salt, tamari or aminos and parsley together and stir in with vegetables.

Stir in split peas and mix well. Pour into large, oiled, baking dish. 

While your veggies are cooking, boil the potatoes and cook with peeling. After cooking insert fork into a potato and if the potato falls apart it is done. Drain and whip potatoes with an electric mixer. Add butter or coconut oil and yogurt until smooth. 

Spread potatoes over pie and sprinkle cheese and chives over potatoes. **Note: If not using cheese you may use nutritional yeast after baking is complete.

Bake at 350 degrees for 30 minutes. 

Our family enjoys this vegetarian version of Shepherds Pie.