|2 tablespoons||Vegetable oil|
|¾ cup||Onion; chopped|
|2||Cloves garlic; minced|
|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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