Meatless shepherds pie
Ingredients
- 1/2 cup uncooked am Lentils
- 2 cup water
- 1 bay leaf
- 1/2 cup am bulgur|bulgur wheat
- 1 cup boiling water
- 1/2 tsp garlic powder
- 1/4 tsp sea salt (optional)
- 1/2 cup mozzarella Cheese, grated
- 16 oz canned tomatoes, drained
- 1 med Onion, finely chopped
- 1 1/2 cup am Potato flakes
- 2 cup boiling water
- 1/4 tsp sea salt (optional)
Cook Lentils with bay leaf about 15 minutes or until tender, drain. Remove bay leaf. While cooking Lentils, pour boiling water over bulgur|bulgur wheat, garlic powder and salt, set aside for 10 minutes. Preheat oven to 350 °F. Chop Onion and tomatoes, grate Cheese. Layer in the bottom of an oiled 8" x 8" oven dish in the following order: bulgur|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.
This article uses material from the "Meatless shepherds pie" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
