Millet-Topped Lentil Shepherds Pie Recipe

Millet-Topped Lentil Shepherds Pie Recipe

Ingredients

Makes 4 servings

• 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

Method

1. Preheat the oven to 350°F
2. Lightly a 3-quart casserole and set aside
3. In a large saucepan, bring the water to boil
4. Salt the water, add the millet, cover and reduce heat to low
5. Simmer until the millet is cooked, about 30 minutes
6. Stir in the nutritional yeast and margarine and set aside
7. In a separate large saucepan, heat the oil over medium heat
8. Add the onion, garlic, bell pepper and carrots
9. Cover and cook until softened, about 10 minutes
10. Add the tomatoes, lentils, mushrooms, corn, peas, broth, thyme, marjoram and salt and black pepper to taste
11. 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
12. Place the lentil mixture into the prepared casserole, spoon the cooked millet on top and spread it evenly over the lentil mixture
13. Sprinkle with paprika
14. Bake until hot, about 30 minutes
15. Serve immediately

Full List of Pie Recipes
Full List of Lentil Recipes