Meatless Shepherd’s Pie

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    • #325552

      Meatless Shepherd’s Pie
      1/2 pound lentils, cooked and drained
      1 onion, diced
      1/2 tsp crumbled fresh sage
      1/2 tsp minced garlic
      pinch of dried oregano
      1 tsp salt
      dash cayenne pepper
      3 cups leftover mashed potatoes
      Pre-heat the oven to 400 degrees.
      In a large mixing bowl, mash the cooked lentils thoroughly and add the onion and seasonings. Put the lentil mixture in a lightly oiled casserole dish.
      Spread the mashed potatoes on top of the mashed lentils and bake for 20 minutes or until the potatoes are dry on top. Place the pie under the broiler to brown on top.

      Serve warm.

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