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.
No comments:
Post a Comment