This is a variation on shepherd's pie, without the sheep.
100 g puy lentils
100g orange lentils
100g quinoa seeds
a head of broccoli
4-5 big leaves of curly kale
1 clove of garlic
1 dessert spoonful of tahini
2 teaspoons of turmeric
1 teaspoon of nutmeg
1 teaspoon of cumin
1 tsp kelp powder
black pepper to taste
1 tbsp coconut oil
a little turmeric and nutmeg to taste
or use one of the other mash recipes on this website
1. Chop potatoes (or whatever vegetable you're using for the mash) into
smallish cubes and put onto boil or steam.
1. Add lentils and quinoa to a separate pan, cover with water, bring to
boil and simmer.
2. Chop carrot into small pieces and add.
3. Slice onion and add.
4. Chop broccoli, slice kale into thin strips, and add.
5. When nearly cooked, add chopped garlic, black pepper, turmeric, nutmeg,
cumin and kelp.
6. When cooked, turn off the heat, and stir in tahini to thicken the liquid
and give the mixture a good "shepherd's pie" consistency.
7. Mash potatoes with the coconut oil, rice milk, turmeric and nutmeg.
8. Spoon lentil mixture into a casserole dish and top with the mash.
9. Bake in a fairly hot oven until the mash starts to brown, and then
Kirsten Chick (formerly Santry)