Shepherds Pie (Non-Vegan) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Great easily changeable Shepherds Pie. To make vegan use soy cheese. Other suggestions include adding veggie ground round or peas. Recipe from Green Cuisine Cookbook, 2006. Ingredients:
1 cup green lentils |
1/2 cup barley |
2 3/4 cups water |
1 1/3 cups onions, chopped |
1 3/4 cups mushrooms, sliced |
1/2 cup carrots, sliced |
1/4 cup soy sauce |
1/2 tsp black pepper |
1/8 tsp garlic, granules |
5 medium potatoes, peeled and cubed |
3/4 cup soy milk |
3 tbsp canola oil |
1 1/2 tbsp salt |
270 g cheese |
Directions:
1. Bring the lentils and barley to a boil. Cover and let simmer for 1 hour.
2. Boil the potatoes in a large pot until soft, drain.
3. Saute the onions, mushrooms and carrots.
4. Combine the sauteed vegetables with the lentils and barley and seasonings.
5. Spread on the bottom of a 9 1/2 X 12 baking dish.
6. Add the soymilk, oil and salt to the potatoes and mash with a masher to a smooth, creamy consistency (do not use a hand mixer).
7. Cover the cooked lentil base with the mashed potatoes.
8. Bake at 450 degrees Fahrenheit without a cover for 20 min. Add cheese, return to oven for 25 min or until top is brown.
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