 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
A Vegetarian Version of Shepherd's pie from 1,000 vegetarian recipes, p. 147 Ingredients:
2 t. canola oil |
3/4 c. chopped onions |
1 clove garlic, minced |
2 t. all-purpose flour |
1 1/3 c. vegetable broth |
1/4 t. dried thyme |
1/8 t. salt |
1/8 t. pepper |
2 cups cooked lentils |
10 oz. frozen mixed vegetables |
430 g potatoes, mashed with butter and skim milk |
Directions:
1. Preheat oven to 350 degrees F. Greast a 9x5x3-inch loaf pan.
2. In a 1 1/2-quart saucepan, heat the oil over medium-high heat. Add the onions and garlic; cook, stirring, 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 lentils and mixed vegetables. Spoon into pan.
3. Place the potatoes into a pastry bag fitted with a large star tip. Pipe the potatoes around the edge of the pan, leaving a small hole in the middle for venting.
4. Bake 40 minutes or until potatoes brown on top.
|
|