info and recipe

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Tanaista

 

recipe follows

 

 

 

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TODAY'S RECIPE: SHEPHERD'S PIE--LACTO

 

 

Lisa Capaldi sends us this recipe from New Hampshire. She says, " A

nice vegetarian variation on the classic meal. This should fill you up

on even the coldest winter night. "

 

2 tablespoons vegetable oil

3/4 cup onions, chopped

3 cloves garlic, well chopped

2 tablespoon all-purpose flour

1 1/3 cups vegetable broth (use bouillon)

1/4 teaspoon dried thyme

salt and pepper to taste

2 cups lentils, cooked

one package frozen mixed vegetables (Editor's note: You might want to

substitute your own fresh vegetables if you have the time)

3 cups mashed potatoes

 

To make the potatoes, cube about 3 medium potatoes and place in a

steamer. Steam until the potatoes are soft enough to allow a fork to

push through. Remove from the steamer and place in a saucepan. Add 1/4

cup warm milk and 1 tablespoon butter. Mash. Put over a very low heat

to keep warm.

 

In a saucepan, heat the oil. Fry the onions and garlic until softened.

Stir in the flour until it is absorbed.

 

Add the broth and the spices and cook, stirring, until the mixture

begins to boil. Stir in the lentils and the vegetables. Lower heat and

allow to cook for about 10 more minutes.

 

In a 9-by-5 nonstick bread loaf pan, place the broth mixture. On top

of this, spoon the potatoes until the top is covered. Bake until the

top is brown--about 40 minutes.

 

 

I recomend microwaving the potatoes after rinsing if you have no steamer...