Want a nice bit of comfort food, but don’t want to eat any meat? Try our vegetarian version of shepherd’s pie, made with bountiful veggies.
4mediumyellow potatoespeeled and cut
8ozuncooked brown lentilssoaked overnight in water and rinsed
2cupswater or vegetable stock
1 cupBulgur Wheat
2cupsboiling water or vegetable stock
2large garlic clovesminced
8ouncesshredded mozzarella cheese
Freshly ground black pepperto taste
vegetable oilfor greasing the baking dish
chopped fresh chivesfor garnishing
Bring a large pot of generously salted water to a boil. Add the cubed potatoes and boil them until they are tender enough to be easily mashed. Mash the potatoes and sprinkle with salt and pepper to taste.
In a large skillet over high heat, combine the soaked lentils, 2 cups of water or stock, and the bay leaves. Bring to a boil. Reduce the heat to low and let simmer until the legumes are tender, approximately 25 minutes. Season with salt and pepper to taste.
While the lentils are cooking, combine the bulgur wheat and minced garlic in a medium bowl. Pour 2 cups of boiling water or stock over the mixture. Let it sit, covered with a kitchen towel, for the next 10 minutes, or until all the water is absorbed and the bulgur is fluffy. Mix with salt and pepper to taste.
Preheat the oven to 350°F and lightly grease a deep baking dish with vegetable oil.
Cover the bottom of the dish with a layer of the bulgur wheat mixture, followed by a layer of lentils, then shredded mozzarella, then a mixture of diced onions and tomatoes. For the final layer, spread out the mashed potatoes and compact it as much as possible.
Place the baking dish in the preheated oven and bake for approximately 40 minutes, until the mashed potato layer is lightly golden. Sprinkle with chopped chives and serve.