lentil shepherd's pie
- Categories
- Beans & ric
- Main dishes
- Vegan
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| ¾ cup | Onion; chopped |
| 2 | Cloves garlic; minced |
| 2 tablespoons | Flour |
| 1⅓ cup | Vegetable broth |
| ¼ tablespoon | Dried thyme |
| Salt & pepper to taste | |
| 2 cups | Lentils; cooked |
| 1 pack | (10 oz) frozen mixed vegetables (or 1 can of Veg-All; drained) |
| 2 cups | Mashed potatoes; (homemade or instant) |
Preheat oven o 375 degrees. Grease a round casserole dish.
In a saucepan, heat oil over med-high heat. Add onion & garlic; cook, stirring, until softened, about 2 minutes. Stir in the flour until absorbed. Add the broth, thyme, salt, and pepper. Cook, stirring, until mixture comes to a boil. Stir in the cooked lentils and mixed vegetables and spoon into casserole dish.
Top with mashed potatoes, spreading evenly over top, leaving an air-hole in the middle. Alternatively, place potatoes in a large pastry bag fitted with a large star tip. Pipe the potatoes around the edge of the casserole dish.
Bake 40 minutes or until potatoes brown on top.
NOTES : Recipe is vegan if mashed potatoes are made vegan.
Posted to MasterCook Digest by "Karen C. Greenlee" <greenlee@...> on Dec 16, 1998, converted by MM_Buster v2.0l.
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