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Recipes - millet topped lentil shepherds pie

Recipe Name

millet topped lentil shepherd's pie

Submitted by Guest
Recipe Description vegan shepherd's pie
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 15 Cook Time (minutes) 90 Ready In (minutes) 105
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
cupwhole Millet
2
cups (8 fl oz)water
1
tablespoonNutritional Yeast
1
tablespoonMargarine, Earth Balance, non hydrogenated
1
tablespoonolive oil
1
medium (2-1/2" dia)Onion, chopped
2
clovesgarlic minced
1
medium (approx 2-3/4" long, 2-1/2" dia)Peppers, sweet, red, raw, chopped
2
mediumCarrots, raw
14.5
ouncesdiced tomatoes (28 oz can)
8
tablespoonsdry lentils
1
cup piecesMushrooms
1
cupcorn, frozen organic
1
cup, wholesnow peas
1
cup (8 fl oz)vegetable broth, fat free
1
teaspoonthyme, dry, ground
1
teaspoonmarjoram
0.5
teaspoonsPaprika
Steps
Sequence Step
1Preheat oven to 350 degrees. Lightly grease a 3 qt casserole and set aside. In a large saucepan, bring the water to a boil. salt the water, add the millet, cover, and reduce heat to low. Simmer until the millet is cooked, about 30 minutes. Stir in the nutritional yeast and margarine and set aside.
2in a separate lg saucepan, heat the oil over medium heat. Add the onion, garlic, bell pepper, and carrots. Cover and cook until softened- about 10 minutes. add the tomatoes, lentils, mushrooms, corn, peas, broth, thyme, marjoram, and salt and black pepper to taste. Cover and simmer until lentils are soft and the mixture has thickened, about 40 minutes.
3place the lentil mixture into a prepared casserole, spoon the cooked millet on top, and spread it evenly over the lentil mixture. sprinkle with paprika. bake until hot, about 30 minutes






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