Lentil Shepherd's Pie

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* Exported from MasterCook *

 

Lentil Shepherd's Pie

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 cup lentils -- (green or brown)

2 tablespoons butter

~ (2 - 3 tbsp)

~ (use olive oil for vegan)

1 large onion -- peeled & chopped

2 carrots -- chopped

2 stalks celery -- chopped

1 teaspoon herbs

~ (marjoram -- thyme, basil,

~ sage - your choice)

1 can tomatoes

~ (15 oz can) chopped

2 tablespoons soy sauce

2 tablespoons chopped parsley

~ (2 - 3 tbsp)

1 1/2 pounds potatoes

~ (1 1/2 - 2 lbs) cooked & mashed

Paprika

 

Boil lentils in water 45 minutes. Drain.

 

Preheat oven to 400 degrees F. Grease shallow oven dish.

 

Saute onions in butter or olive oil in large skillet, 10 minutes. Add

garlic, herbs, tomatoes, soy sauce, lentils, parsley, and salt and pepper

to taste. Stir.

 

Spoon mixture into baking dish. Spread mashed potatoes evenly over the

top, drawing a fork over the surface to make ridges. Sprinkle with

paprika and dot with butter, if desired.

 

Bake 45 minutes, until golden brown. Freezes well!

 

 

Source:

" http://www.raspberryworld.com/ "

S(Formatted for MasterCook):

" by Vicky; vcb1 "

 

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Per Serving (excluding unknown items): 389 Calories; 7g Fat (14.8%

calories from fat); 19g Protein; 67g Carbohydrate; 20g Dietary Fiber; 16mg

Cholesterol; 623mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 1/2

Vegetable; 1 Fat.

 

NOTES : This hearty vegetarian entree is popular with meat-eaters, too.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0