Meatless Shepard's Pie Recipe
Whether or not you are a meat lover you will love this Meatless Shepherd's Pie recipe. Meatless Shepherd's Pie is an absolute pleaser. Try it today!
Ingredients
1/2 cup (120 ml) uncooked Lentils
2 cups (480 ml) water
1 bay leaf
1 cup (240 ml) boiling water
1/2 cup (120 ml) Bulgur Wheat
1/2 tsp (3 ml) garlic powder
1/4 tsp (1 ml) sea salt
1/2 cup (120 ml) low-fat mozzarella cheese, grated
1 medium onion, finely chopped 16-oz can (480 g) tomatoes, drained
1 1/2 cups (355 ml) Potato Flakes
2 cups (480 ml) boiling water
1/4 tsp (1 ml) sea salt, optional
Directions
Cook lentils in water 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 (180°C).
Layer in the bottom of an oiled 8x8-inch 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.
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 (180°C).
Layer in the bottom of an oiled 8x8-inch 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.
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