Difference between revisions of "Nantucket Shepherd's Pie"
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* 1 tbsp [[margarine]] | * 1 tbsp [[margarine]] | ||
* [[salt]] to taste | * [[salt]] to taste | ||
| − | == | + | == Procedures == |
* Preheat over to 350 F. Boil or steam the chopped [[potato]]es until they can be pierced easily. In a medium saucepan, saute the [[onion]]s, [[carrot]]s, [[spinach]], [[celery]] and [[tomato]]es in the [[oil]]. Once [[carrot]]s are tender, add the mashed [[Lentils]], [[basil]], [[salt]], and Braggs. Stir and simmer without a lid until the liquid cooks off. | * Preheat over to 350 F. Boil or steam the chopped [[potato]]es until they can be pierced easily. In a medium saucepan, saute the [[onion]]s, [[carrot]]s, [[spinach]], [[celery]] and [[tomato]]es in the [[oil]]. Once [[carrot]]s are tender, add the mashed [[Lentils]], [[basil]], [[salt]], and Braggs. Stir and simmer without a lid until the liquid cooks off. | ||
Latest revision as of 18:47, 26 June 2012
Description
Always check the ingredients to make sure the product is vegan.
Ingredients
- Filling:
- 1 small Onion, chopped
- 3 small carrots, chopped
- 1/2 cup spinach, chopped
- 1 stalk celery, chopped
- 1 large tomato, chopped
- 2 tbsp olive oil
- 15 oz can of Lentils, mashed
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1 tbsp Braggs or soy sauce
- Topping:
- 3 medium potatoes, roughly chopped
- 1/4 cup soy milk
- 1 tbsp margarine
- salt to taste
Procedures
- Preheat over to 350 F. Boil or steam the chopped potatoes until they can be pierced easily. In a medium saucepan, saute the onions, carrots, spinach, celery and tomatoes in the oil. Once carrots are tender, add the mashed Lentils, basil, salt, and Braggs. Stir and simmer without a lid until the liquid cooks off.
In a large bowl, mash together the potatoes, soy milk, margarine and salt with a Potato masher or fork. Set aside. Pour the vegetable mixture into a lightly oiled 9 X 9 baking dish. Layer the mashed potatoes over the top. Bake for 15 – 20 minutes.
