 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
A delicious and satisfying vegetarian version of Shepherd's Pie. For color, you can add diced carrots to the lentils as they cook. * The lentil cooking time is not included in this recipe. The lentils will take about an hour to cook, following package directions. Ingredients:
1/2 lb lentils, cooked and drained |
1 small onion, diced |
1/2 teaspoon dried sage, crumbled |
1/2 teaspoon dried oregano |
1 teaspoon salt |
1 dash cayenne pepper |
3 large potatoes, peeled and cooked |
1/2 cup plain soymilk |
2 tablespoons margarine |
Directions:
1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, mash the cooked lentils thoroughly and add the onion and seasonings.
3. Place the lentil mixture in a lightly oiled 2-quart casserole dish.
4. In a separate bowl, mash the potatoes and add the soymilk and margerine. Season to taste.
5. Spread the mashed potatoes on top of the mashed lentils.
6. Bake for 20 minutes or until potatoes are dry on top.
7. Place the pie under the grill briefly to brown the top.
|
|