Shepard's pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | To 5 Potatoes | |
| 1 | Onion, chopped. | |
| 2 | cups | Lentils |
| ½ | cup | Or more tvp |
| 2 | Or more cups frozen veggies | |
| {I use peas, corn, carrots, | ||
| Beans} | ||
| 1 | cup | Nutritional yeast {I use |
| Enjivata yeast as well} | ||
| 1 | tablespoon | {or more} tamari sauce |
| ⅛ | cup | Oil* |
| ⅛ | Water | |
| 2 | cups | Water |
| ½ | cup | Flour |
Directions
TO PREPARE: Top layer: Boil spuds & mash** {with soymilk, nutritional yeast, parsley, minced garlic}. Set aside.
Bottom layer: Cook up 2 cups of lentils in vegetable stock and chopped onion. When through add enough textured vegetable protein to absorb the excess water. Set aside.
Prepare nutritional yeast gravy: Toast flour over medium heat, add yeast, then oil and mix well. Add water. Bring to a boil and use whisk to get rid of clumps. May want to add more yeast. Add tamari and gravy flavoring. Cook a few minutes until thickened.
Add to lentil and tvp mixture reserving about ½ cup for the top.
In a baking dish {I spray with pam}, spoon in lentil-tvp-gravy mixture, then put on frozen veggies, then spoon mashed potatoes over everything. Drizzle with remaining gravy and bake for about a ½ hour or more in a 375 degree oven.
Source: modified by Janet
Posted by Janet Hatch <janet.hatch@...> to the Fatfree Digest [Volume 15 Issue 9] Feb. 9, 1995. 1 to 2 teaspoons kitchen bouquet {a gravy flavoring ingredient, very salty} Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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