Vegetarian Shepherd's Pie
Vegetarian Shepherd's Pie
You will need:
1 cup dried lentils (green or brown) or 2 cups cooked lentils
1 large yellow onion, chopped
2 carrots, chopped
1/2 cup sliced celery
2 cloves garlic, chopped or pressed
olive oil for sauteing
1 teaspoon mixed dried herbs (marjoram, thyme, basil, sage--your choice, can add extra to taste)
1 8-oz can of tomato sauce (I use Muir Glen) or one 15-ounce can of tomatoes, chopped
2 tablespoons soy sauce
2-3 tablespoons chopped parsley
Salt and black pepper (freshly ground is best, but regular will do)
4 medium potatoes, cooked and mashed*
paprika
2 tablespoons nutritional yeast flakes (if you can't find them, no worries, but they do add something extra that is good)
1. If the lentils are uncooked, boil them in water for 45 minutes. Drain.
2. Preheat oven to 350 degrees Fahrenheit. Saute onion, carrots, celery, and garlic in a little olive oil until softened.
3. Add herbs, tomatoes, soy sauce, lentils, parsley, and salt and pepper to taste. Stir.
4. Spoon mixture into a lightly oiled baking dish. Spread mashed potatoes evenly over the top. Sprinkle paprika and nutritional yeast flakes on top of the potatoes.
5. Bake 45 minutes, until golden brown.
*When mashing the potatoes, add salt and soy milk or milk to taste to make them creamy and flavorful.
You will need:
1 cup dried lentils (green or brown) or 2 cups cooked lentils
1 large yellow onion, chopped
2 carrots, chopped
1/2 cup sliced celery
2 cloves garlic, chopped or pressed
olive oil for sauteing
1 teaspoon mixed dried herbs (marjoram, thyme, basil, sage--your choice, can add extra to taste)
1 8-oz can of tomato sauce (I use Muir Glen) or one 15-ounce can of tomatoes, chopped
2 tablespoons soy sauce
2-3 tablespoons chopped parsley
Salt and black pepper (freshly ground is best, but regular will do)
4 medium potatoes, cooked and mashed*
paprika
2 tablespoons nutritional yeast flakes (if you can't find them, no worries, but they do add something extra that is good)
1. If the lentils are uncooked, boil them in water for 45 minutes. Drain.
2. Preheat oven to 350 degrees Fahrenheit. Saute onion, carrots, celery, and garlic in a little olive oil until softened.
3. Add herbs, tomatoes, soy sauce, lentils, parsley, and salt and pepper to taste. Stir.
4. Spoon mixture into a lightly oiled baking dish. Spread mashed potatoes evenly over the top. Sprinkle paprika and nutritional yeast flakes on top of the potatoes.
5. Bake 45 minutes, until golden brown.
*When mashing the potatoes, add salt and soy milk or milk to taste to make them creamy and flavorful.