Recipes for the Week

Lentil Shepherds Pie

2 carrots, sliced 2 onions, chopped

1 1/2 tsp oregano

1/2 lb lentils or 1/4 lb lentils and 1/4 lb brown rice

1 cup cooked wheat 

3/4 pint water

2 cans 14 oz tomatoes 

2 oz mushrooms sliced

2 vegetable stock cubes pepper

mashed potatoes

Fry onions, garlic, carrots, and mushrooms with the herbs. Add the lentils and rice. Fry. Add the wheat, tomatoes and water. Fry for 30 – 45 minutes until lentils are soft. Add stock cubes and pepper to taste. Make into a pie with mashed potato topping and brown

under broiler. This can also be served as a stew without the potato topping.

Quick Veggie Shepherds Pie

2 or 3 leeks, chopped into rounds

1/4 lb mushrooms, sliced 

1 15 oz can baked beans

1 cup cooked wheat 

2 tsp basil

1/2  tsp oregano 

2 garlic cloves, crushed

salt and pepper to taste 

mashed potatoes

grated cheese for topping 

paprika

Fry the leeks with the mushrooms, herbs and garlic for a few  minutes until soft, but leeks are still squeaky when tasted. Add wheat, beans, and heat through. Make into a pie, topped with mashed potatoes. Top pie with a little grated cheese and paprika. Brown under broiler.