Italian shepherd’s pie

Italian shepherd’s pie


1 cup green lentils, canned or pre-cooked
2 cups water
1 large shallot, chopped
2 cloves garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon fresh thyme (or 1 teaspoon dried)
1/3 teaspoon red pepper flakes
1/2 cup green bell pepper, seeded and chopped
1/2 cup red bell pepper, seeded and chopped
425 g tomatoes, canned or fresh, chopped
1/2 cup fresh parsley, chopped
1/2 teaspoon salt
500 g of corn grits or polenta


1. Preheat oven to 220 degrees. Coat the dish for 2 liters in size 21×21 cm.
2. Bring to a boil the water lentils. Cover and cook without boiling, the fire below the average for 15 minutes, or until soft.
3. In a large skillet over medium heat above the fry onion and garlic until translucent. Add green and red peppers.
4. Add pepper to the mass and fry for another minute.
5. Mix the tomatoes, parsley, and salt and a good warm up.
6. Add the stuffing in a dish. Top with cooked polenta. I should get a thick enough layer.
7. Bake for 15 minutes, or until the polenta is not properly warmed up.
8. Season with salt, if necessary, and garnish with fresh parsley.

Bon Appetit!

Italian shepherd's pie

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