Vegetarian Shepherd's Pie |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Great way to use leftover mashed potatoes. Vegetables used can be swapped to taste. I made this up myself! Ingredients:
1 medium onion, slivered thinly |
1 -2 tablespoon minced garlic |
1 carrot, thinly sliced |
1 -2 tablespoon extra virgin olive oil |
2 celery ribs, thinly sliced |
1 medium sized head broccoli, chopped |
1 cup cooked lentils |
1 cup cooked rice |
1 teaspoon soy sauce or 1 teaspoon braggs liquid aminos |
1 1/2 teaspoons worcestershire sauce (vegetarian) |
at least 1 cup mashed potatoes (can top with up to 3 cups) |
Directions:
1. Cook onion, garlic, and carrot in 1-2tbs evoo oil until tender, then add 1 cup red wine (preferably burgundy) and reduce for 6-8 minutes simmering.
2. Mix all remaining ingredients, and fill casserole dish. Top with the mashed potatoes. Bake at 400 degrees for 30-40 minutes until lightly browned on top. Serve!
|
|