| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegan | Beans & ric, Main dishes, Vegan | 6 | servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 3/4 | c | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 2 | tb | Flour |
| 1 1/3 | c | Vegetable broth |
| 1/4 | tb | Dried thyme |
| Salt & pepper to taste | ||
| 2 | c | Lentils; cooked |
| 1 | pk | (10 oz) frozen mixed vegetables (or 1 can of Veg-All; drained) |
| 2 | c | Mashed potatoes; (homemade or instant) |
INSTRUCTIONS
Preheat oven o 375 degrees. Grease a round casserole dish. In a saucepan, heat oil over med-high heat. Add onion & garlic; cook, stirring, until softened, about 2 minutes. Stir in the flour until absorbed. Add the broth, thyme, salt, and pepper. Cook, stirring, until mixture comes to a boil. Stir in the cooked lentils and mixed vegetables and spoon into casserole dish. Top with mashed potatoes, spreading evenly over top, leaving an air-hole in the middle. Alternatively, place potatoes in a large pastry bag fitted with a large star tip. Pipe the potatoes around the edge of the casserole dish. Bake 40 minutes or until potatoes brown on top. NOTES : Recipe is vegan if mashed potatoes are made vegan. Posted to MasterCook Digest by "Karen C. Greenlee" <greenlee@Bellsouth.net> on Dec 16, 1998, converted by MM_Buster v2.0l.
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