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Return to browsing category: Vegetables

Shepherd's Pie (Lacto) by Eliz Allen serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Weight Watchers points 4

Ingredients:

2 tbsp

vegetable oil

3 clove

garlic

2 tbsp

flour

1 1/3 cup

vegetarian bouillon

1/4 tsp

dried thyme

2 cup

lentils, cooked

1 pkg

frozen vegetables

potatoes

1/4 cup

skim milk

1 tbsp

butter

Directions:

To make the potatoes, cube about 3 medium potatoes and place in a steamer. Steam until the potatoes are soft enough to allow a fork to push through. Remove from the steamer and place in a saucepan. Add 1/4 cup warm milk and 1 tablespoon butter. Mash. Put over a very low heat to keep warm. In a saucepan, heat the oil. Fry the onions and garlic until softened. Stir in the flour until it is absorbed. Add the broth and the spices and cook, stirring, until the mixture begins to boil. Stir in the lentils and the vegetables. Lower heat and allow to cook for about 10 more minutes. In a 9-by-5 nonstick bread loaf pan, place the broth mixture. On top of this, spoon the potatoes until the top is covered. Bake until the top is brown--about 40 minutes.

Categories:

Low Calorie
Main Dishes
Pasta/Rice/Potatoes
Vegetables
Vegetarian/Vegan