Shepard's Pie

* Exported from MasterCook *

SHEPARD'S PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Aaaaaa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 To 5 Potatoes
1 Onion, chopped.
2 c Lentils
1/2 c Or more TVP®
2 Or more cups frozen veggies
{I use peas, corn, carrots,
Beans}
1 c Nutritional yeast {I use
Enjivata yeast as well}
1 tb {or more} tamari sauce
1/8 c Oil*
1/8 Water
2 c Water
1/2 c Flour

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 <janet.hatch@acadiau.ca> 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, SueSmith9@aol.com using MMCONV. Archived through
kindness of Karen Mintzias, km@salata.com. 1.80á


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