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Meatless shepherds pie
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| Artist: |
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| Categories: |
Entrees, Meatless, Ovo-lacto, Tarts & Pies, Vegetarian |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 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 | | 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) |
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Procedures:
| 1 | Cook lentils with bay leaf about 15 minutes or until tender, drain. | | 2 | Remove bay leaf. | | 3 | While cooking lentils, pour boiling water over bulgur wheat, garlic powder and salt, set aside for 10 minutes. | | 4 | Preheat oven to 350°F. | | 5 | Chop onion and tomatoes, grate cheese. | | 6 | Layer in the bottom of an oiled 8" x 8" oven dish in the following order: bulgur wheat, lentils, mozzarella cheese, onion, and tomatoes. | | 7 | Mix potato flakes, water and salt and layer on top of the tomatoes. | | 8 | Bake for 30 minutes. |
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