lentil shephard pie - tater tot?

[Guest guest]

tater tot instead of mashed potato topping?

 

 

* Exported from MasterCook *

 

Lentil Duchesse

 

Recipe By :Harvest Collection by Gardner Merchant, Ltd.

Serving Size : 4 Preparation Time :0:00

Categories : Beans and Legumes New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup lentil

4 tablespoons polyunsaturated margarine

1 onion -- chopped

1 clove garlic -- finely chopped

1 stalk celery -- chopped

1/2 cup carrots -- grated

1 1/4 cups sliced mushrooms

1/2 teaspoon fresh thyme -- chopped

1/2 teaspoon fresh marjoram -- chopped

1 teaspoon tomato puree

salt and pepper

vegetable stock

1 1/2 pounds whipped potatoes

 

Soak the lentils as required. Drain, rinse and place in a pot of cold water.

Bring to a boil and cook rapidly for 10 minutes. Reduce the heat and simmer for

20 to 30 minutes. Drain.

 

Melt the margarine and saute the vegetables for about 10 minutes, just until

tender. Then add the lentils, herbs, tomato puree and salt and pepper, mixing

thoroughly. Add a little vegetable stock if the mixture appears dry.

 

Spoon the lentil mixture into an oiled, shallow, ovenproof dish or individual

dishes. Spread or pipe the whipped potatoes on top and bake at 400F for 30 to 40

minutes, until golden-brown.

 

VARIATIONS:

Serve with a tomato or mushroom sauce. Replace the lentils with cooked beans,

such as Add chopped nuts to the potatoes to vary the texture, azuki beans or

black-eyed peas.

 

GARNISH:

sliced carrot; fresh thyme; chopped fresh parsley

 

Description:

" A variation on Shepherd's pie. "

Cuisine:

" Vegetarian "

Source:

" A Vegetarian Cookbook for All Seasons: Spring "

Copyright:

" 1994 Avery 0895296152 "

T(Baking):

" 0:40 "

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Per Serving (excluding unknown items): 350 Calories; 6g Fat (15.9% calories from

fat); 17g Protein; 59g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 170mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 2523 0 0 0 0 0 0 0 2299

 

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