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Lentil Shepherd's Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Rice Main Dishes
Vegan
Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil
3/4 cup onion -- chopped
2 cloves garlic -- minced
2 tablespoons flour
1 1/3 cups vegetable broth
1/4 tablespoon dried thyme
salt & pepper to taste
2 cups lentils -- cooked
1 10 oz. pkg frozen mixed vegetables
(or 1 can of Veg-All, drained)
2 cups mashed potatoes (homemade or instant)
Preheat oven o 375 degrees. Grease a round casserole dish.
In a saucepan, heat oil over med-high heat. Add onion & garlic; cook, sti
rring, 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.
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NOTES : Recipe is vegan if mashed potatoes are made vegan.
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