Meatless shepherds pie
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Uncooked AM Lentils |
| 2 | cups | Water |
| 1 | Bay leaf | |
| ½ | cup | AM Bulgur Wheat |
| 1 | cup | Boiling water |
| ½ | teaspoon | Garlic powder |
| ¼ | teaspoon | Sea salt (optional) |
| ½ | cup | Mozzarella cheese, grated |
| 16 | ounces | Canned tomatoes; drained |
| 1 | medium | Onion; finely chopped |
| 1½ | cup | AM Potato Flakes |
| 2 | cups | Boiling water |
| ¼ | teaspoon | Sea salt (optional) |
Directions
Cook lentils with bay leaf about 15 minutes or until tender, drain.
Remove bay leaf. While cooking lentils, pour boiling water over bulgur wheat, garlic powder and salt, set aside for 10 minutes.
Preheat oven to 350 F. Chop onion and tomatoes, grate cheese. Layer in the bottom of an oiled 8" x 8" oven dish in the following order: bulgur wheat, lentils, mozzarella cheese, onion, and tomatoes. Mix potato flakes, water and salt and layer on top of the tomatoes. Bake for 30 minutes.
Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias