Lentil shepherd's pie
6 servings
Ingredients
| Quantity | 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) |
Directions
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.