Shepherd's pie #3

4 servings

Ingredients

Quantity Ingredient
6 mediums Russet potatoes; peeled and quartered
½ cup Buttermilk; or as needed
½ cup Sun dried tomatoes
⅔ cup Water
2 teaspoons Olive oil
1 medium Onion; chopped
1 large Green bell pepper; chopped
1 small Red bell pepper; chopped
1 teaspoon Olive oil
1 large Onion; chopped
2 mediums Carrots; chopped
2 tablespoons Water; to 4T
2 tablespoons Parmesan; freshly grated
;salt and pepper to taste
2 cloves Garlic; minced
1 teaspoon Basil
½ teaspoon Cumin
1 teaspoon Oregano
2 tablespoons Soy sauce
2 cups Lentils; cooked
2 cloves Garlic; minced
½ teaspoon Oregano
1 tablespoon Worcestershire sauce

Directions

MASHED POTATO CRUST

GRAVY

HASH

For crust, boil potatoes for 15 mins, in enough water to cover, until easily pierced with the tip of a knife. Drain potatoes and return to the cooking pot. Shake potatoes over medium heat for a minute or two, until dry. Mash well, then stir in buttermilk and parmesan.

Season with salt and pepper. Set aside.

For gravy, place tomatoes in a small pot and cover with 2/3c water.

Bring to a simmer and cook, covered, for 5 mins, or until softened.

Remove tomatoes and chop, reserving cooking liquid.

In a med saucepan, heat 2t olive oil over med high heat. Satute chopped onion, peppers, and garlic untl lightly browned, adding basil, cumin, and oregano during cooking.

Add tomatoes and their cooking liquid and soy sauce. Cover and simmer for about 15 mins. Set gravy aside.

For hash, in med skillet, heat 1t olive oil over med high heat. Saute remaining onion for 1 min. Add carrots and 2-4T water; saute until onion is translucent and carrots are tender, about 8 mins.

Stir in lentils, remaining garlic and oregano, and Worcestershire sauce. Cook a minute or two; remove from heat.

To assemble: Preheat oven to 350. Lightly butter a 2 quart gratin dish. Spread hash in dish, then spoon gravy over hash. Spread mashed potatoes over gravy. If desired, sprinkle with grated cheddar cheese and a dusting of paprika. Bake 30 mins, until bubbly and fragrant.

Recipe by Mariclare Barrett Obis From the Best of Vegetarian Times recipe cards

Per serving: 203 cals, 43g prot, 5g fat, 43g carb, 3mg chol, 621 sod, 4g fiber

Posted by Lisa Greenwood

Submitted By LISA GREENWOOD On 12-17-94

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