Vegetarian shepherd's pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried green lentils |
| ½ | cup | Dried brown lentils |
| ½ | cup | Dried black beans |
| 1 | large | Onion(s), minced |
| 2 | Garlic clove(s), minced | |
| 1 | can | (15oz) tomatoes diced or crushed |
| 2 | teaspoons | Soy sauce |
| 1 | teaspoon | Parsley, chopped |
| 1 | teaspoon | Cilantro, chopped |
| Salt and pepper | ||
| 1 | teaspoon | Dried Italian herbs |
| 1½ | tablespoon | Potatoes cooked and mashed |
| 2 | larges | Carrots, diced small |
| 1 | 10-inch frozen pie shell | |
| 2 | teaspoons | Olive oil |
| Bread crumbs | ||
Directions
In a large pot, cover with water and boil lentils and beans until tender, about 45 minutes. Drain. Preheat oven to 400øF. Saut‚ carots, celery and onion in a small amount of olive oil until tender. Add garlic, dried herbs, tomatoes, soy sauce, parsley and salt and pepper to taste. Mix together lentils and beans with above mixture. Spoon mixture into pie shell. Press firmly into shell, spread evenly over the top of the mashed potatoes. Top with breadcrumbs. Bake for 45 minutes, until golden.
Source: Vic's Kangaroo Caf‚
: New Orleans, LA
The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling pg 58-59
Submitted By DIANE LAZARUS On 09-07-95
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