Vegetarian shepherds' pie

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
1 large Onion, chopped
2 eaches Garlic clove, chopped
2 mediums Carrots, diced
2 teaspoons Cumin
1 teaspoon Coriander
½ teaspoon Black pepper
3 eaches Tomatoes, diced
2 tablespoons Tomato puree
1 tablespoon Soy sauce
1 cup Green lentils, dry
1½ cup Water
½ teaspoon Oregano
1 tablespoon Parsley
½ teaspoon Marjoram
1 teaspoon Sage
\N \N Salt & pepper
1 pounds Mashed potatoes, seasoned

Heat olive oil in a large pot & saute onions for 5 minutes. Add garlic, stir-fry for 1 minute & then add the carrots & saute for a further 5 minutes. Add cumin, coriander & black pepper & saute, stirring, for 1 minute. Add the chopped tomatoes, tomato puree & soy sauce. Cook gently, stirring occasionally, for 5 minutes. Add the green lentils, stir well, ensuring that they are well coated with the other ingredients. Pour in the water. Raise heat, bring to a boil, reduce heat & simmer. Add the rest of the ingredients & simmer for 45 to 60 minutes, until the lentils are soft. Stir occasionally, add more water if necessary.

Transfer lentil mixture to a casserole. Spread mashed potatoes over the top & bake in a 350F oven for 45 to 60 minutes, or until the potatoes are browned & crispy. Serve with green vegetables & a salad.

NOTE: If possible, make the pie ahead of time & let it sit for several hours before baking.

Recipe by Mark Satterly

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