Recipe Name millet topped lentil shepherd's pie Submitted by Guest Recipe Description vegan shepherd's pie Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 90 Ready In (minutes) 105

Ingredients Amount Measure Ingredient 1 cup whole Millet 2 cups (8 fl oz) water 1 tablespoon Nutritional Yeast 1 tablespoon Margarine, Earth Balance, non hydrogenated 1 tablespoon olive oil 1 medium (2-1/2" dia) Onion, chopped 2 cloves garlic minced 1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, raw, chopped 2 medium Carrots, raw 14.5 ounces diced tomatoes (28 oz can) 8 tablespoons dry lentils 1 cup pieces Mushrooms 1 cup corn, frozen organic 1 cup, whole snow peas 1 cup (8 fl oz) vegetable broth, fat free 1 teaspoon thyme, dry, ground 1 teaspoon marjoram 0.5 teaspoons Paprika Steps Sequence Step 1 Preheat 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. 2 in 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. 3 place 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