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)
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.
Yields
6 servings