Vegetarian shepherds' pie
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | tablespoon | Olive oil |
1 | large | Onion, chopped |
2 | eaches | Garlic clove, chopped |
2 | mediums | Carrots, diced |
2 | teaspoons | Cumin |
1 | teaspoon | Coriander |
½ | teaspoon | Black pepper |
3 | eaches | Tomatoes, diced |
2 | tablespoons | Tomato puree |
1 | tablespoon | Soy sauce |
1 | cup | Green lentils, dry |
1½ | cup | Water |
½ | teaspoon | Oregano |
1 | tablespoon | Parsley |
½ | teaspoon | Marjoram |
1 | teaspoon | Sage |
Salt & pepper | ||
1 | pounds | Mashed potatoes, seasoned |
Directions
Heat olive oil in a large pot & saute onions for 5 minutes. Add garlic, stir-fry for 1 minute & then add the carrots & saute for a further 5 minutes. Add cumin, coriander & black pepper & saute, stirring, for 1 minute. Add the chopped tomatoes, tomato puree & soy sauce. Cook gently, stirring occasionally, for 5 minutes. Add the green lentils, stir well, ensuring that they are well coated with the other ingredients. Pour in the water. Raise heat, bring to a boil, reduce heat & simmer. Add the rest of the ingredients & simmer for 45 to 60 minutes, until the lentils are soft. Stir occasionally, add more water if necessary.
Transfer lentil mixture to a casserole. Spread mashed potatoes over the top & bake in a 350F oven for 45 to 60 minutes, or until the potatoes are browned & crispy. Serve with green vegetables & a salad.
NOTE: If possible, make the pie ahead of time & let it sit for several hours before baking.
Recipe by Mark Satterly
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