Vegetarian shepherd's pie

Yield: 6 servings

Measure Ingredient
½ cup Dried green lentils
½ cup Dried brown lentils
½ cup Dried black beans
1 large Onion(s), minced
2 \N Garlic clove(s), minced
1 can (15oz) tomatoes diced or crushed
2 teaspoons Soy sauce
1 teaspoon Parsley, chopped
1 teaspoon Cilantro, chopped
\N \N Salt and pepper
1 teaspoon Dried Italian herbs
1½ tablespoon Potatoes cooked and mashed
2 larges Carrots, diced small
1 \N 10-inch frozen pie shell
2 teaspoons Olive oil
\N \N Bread crumbs

In a large pot, cover with water and boil lentils and beans until tender, about 45 minutes. Drain. Preheat oven to 400øF. Saut‚ carots, celery and onion in a small amount of olive oil until tender. Add garlic, dried herbs, tomatoes, soy sauce, parsley and salt and pepper to taste. Mix together lentils and beans with above mixture. Spoon mixture into pie shell. Press firmly into shell, spread evenly over the top of the mashed potatoes. Top with breadcrumbs. Bake for 45 minutes, until golden.

Source: Vic's Kangaroo Caf‚

: New Orleans, LA

The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling pg 58-59

Submitted By DIANE LAZARUS On 09-07-95

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