ADVERTISEMENT
ADVERTISEMENT

Millet-Topped Lentil Shepherd's Pie

0

Full article

ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT

Ingredients

Serves 4

  • 2 cups water
  • Salt
  • 1 cup millet
  • 1 tablespoon nutritional yeast
  • 1 tablespoon vegan margarine
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 2 medium carrots, chopped
  • 1 (14.5-ounce) can diced tomatoes, drained and finely chopped
  • 1⁄2 cup brown lentils, picked over, rinsed, and drained
  • 1 cup chopped white mushrooms
  • 1 cup fresh or frozen corn kernels
  • 1 cup frozen peas
  • 1 cup vegetable broth 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • Freshly ground black pepper
  • 1⁄2 teaspoon sweet or smoked paprika

Instructions

  1. Pre heat the oven to 350°F. Lightly oil a 3-quart casserole and set aside.
  2. In a large sauce pan, bring the water to boil. Salt the water, add the millet, cover, and reduce heat to low. Simmer until the millet is cooked, about 30 minutes.
  3. Stir in the nutritional yeast and margarine and set aside.
  4. In a separate large sauce pan, heat the oil over medium heat. Add the onion, garlic, bell pepper, and carrots. Cover and cook until softened, about 10 minutes.
  5. Add the tomatoes, lentils, mushrooms, corn, peas, broth, thyme, marjoram, and salt and black pepper to taste.
  6. Cover and simmer until the lentils are soft and the mixture has thickened, about 40 minutes, adding a little water if the mixture becomes too thick.
  7. Place the lentil mixture into the prepared casserole, spoon the cooked millet on top, and spread it evenly over the lentil mixture.
  8. Sprinkle with paprika. Bake until hot, about 30 minutes. Serve fresh.

Enjoy!

ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT

Author