Meatless Shepherds Pie

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Meatless shepherds pie

Category: Entrees, Meatless, Ovo-lacto, Tarts & Pies, Vegetarian

 

Yield: 1 recipe

1/2 cup Uncooked AM Lentils

2 cup Water

1 Bay leaf

1/2 cup AM Bulgur Wheat

1 cup Boiling water

1/2 tsp Garlic powder

1/4 tsp Sea salt (optional)

1/2 cup Mozzarella cheese, grated (I use soy)

16 oz Canned tomatoes, drained

1 med Onion, finely chopped

1 1/2 cup AM Potato Flakes

2 cup Boiling water

1/4 tsp Sea salt (optional)

Procedures

 

Cook lentils with bay leaf about 15 minutes or until tender, drain.

Remove bay leaf.

While cooking lentils, pour boiling water over bulgur wheat, garlic

powder

and salt, set aside for 10 minutes.

Preheat oven to 350°F.

Chop onion and tomatoes, grate cheese.

Layer in the bottom of an oiled 8 " x 8 " oven dish in the following order:

 

bulgur wheat, lentils, mozzarella cheese, onion, and tomatoes.

Mix potato flakes, water and salt and layer on top of the tomatoes.

Bake for 30 minutes.