Shepard's Pie Recipe

Recipe Ingredients :

4 to 5 potatoes
1 onion, chopped.
2 cup lentils
1/2 cup or more tvp
2 or more cups frozen veggies
1 {i use peas, corn, carrots,
1 beans}
1 cup nutritional yeast {i use
1 enjivata yeast as well}
1 tbsp {or more} tamari sauce
1/8 cup oil*
1/8 water
2 cup water
1/2 cup flour

Recipe Directions :

TO PREPARE: Top layer: Boil spuds & mash** {with soymilk, nutritional
yeast, parsley, minced garlic}. Set aside.

Bottom layer: Cook up 2 cups of lentils in vegetable stock and chopped
onion. When through add enough textured vegetable protein to absorb
the excess water. Set aside.

Prepare nutritional yeast gravy: Toast flour over medium heat, add
yeast, then oil and mix well. Add water. Bring to a boil and use
whisk to get rid of clumps. May want to add more yeast. Add tamari
and gravy flavoring. Cook a few minutes until thickened.

Add to lentil and tvp mixture reserving about 1/2 cup for the top.

In a baking dish {I spray with pam}, spoon in lentil-tvp-gravy
mixture, then put on frozen veggies, then spoon mashed potatoes over
everything. Drizzle with remaining gravy and bake for about a 1/2
hour or more in a 375 degree oven.

Source: modified by Janet

Posted by Janet Hatch to the Fatfree Digest
[Volume 15 Issue 9] Feb. 9, 1995. 1 to 2 teaspoons kitchen bouquet {a
gravy flavoring ingredient, very salty}

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
[email protected] using MMCONV. Archived through kindness of Karen
Mintzias, [email protected].

1.80á

 

Serves: 1

 

Recipe Categories: Dessert; Pie

Shepard's Pie Recipe brought to you by Recipes 4U

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