Shepherd's Pie (Lacto)
by Eliz Allen
serves: 6
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Weight Watchers points 4 |
| Ingredients: |
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2 tbsp |
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vegetable oil |
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3 clove |
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garlic |
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2 tbsp |
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flour |
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1 1/3 cup |
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vegetarian bouillon |
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1/4 tsp |
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dried thyme |
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2 cup |
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lentils, cooked |
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1 pkg |
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frozen vegetables |
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3 |
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potatoes |
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1/4 cup |
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skim milk |
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1 tbsp |
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butter |
| Directions: |
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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.
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