Reprinted from The Blood Type Diet Website (www.dadamo.com)

Shepherd's Pie (Vegetarian)

Description:

This is a high protein dish. Lentils are rich in iron. I got this recipe out of the book called 'The Yoga Cookbook, Vegetarian Food for the Body and Mind'.

Ingredients:

    Filling:

  • 1-1/2 cups green or brown lentils (or adzuki, green or yellow split peas) [or BTD compliant beans]
  • 3 cups hot water
  • 2 Tablespoons butter [or ghee]
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon Italian seasoning (or oregano and thyme) [or BTD compliant spices]
  • 1/4 teaspoon ground mace or nutmeg
  • 1/2 teaspoon sea salt or 1 teaspoon wheat-free tamari
  • fresh parsley, chopped

    Topping:

  • 1-1/2 pounds parsnips and rutabaga, cooked
  • 3/4 cup grated mozzarella [or BTD compliant cheese]
  • 4 Tablespoons butter [or ghee]
  • 2 Tablespoons soy milk [or BTD compliant milk]
  • paprika (optional) or sunflower seeds
How to make it:

    Filling:

  1. Put lentils in a pan with hot water.
  2. Bring to a boil, half cover, and simmer for 30 to 40 minutes, until water has been absorbed and lentils are soft.
  3. Pre-heat oven to 375 degrees F.
  4. Melt butter or ghee in a skillet and saute the carrots and celery over medium heat until soft.
  5. Mash cooked lentils and add to vegetables.
  6. Add the herbs and spices, and sea salt or tamari, and mix well.
  7. Spoon mixture into a 2-quart baking dish and sprinkle with parsley.

    Topping:

  8. Mash the cooked parsnips and rutabaga with the cheese, butter or ghee, and milk.
  9. Spoon the topping over the lentil mixture and sprinkle with paprika, if desired.
  10. Bake in oven for about 30 minutes, until top is golden brown.
  11. Serve Hot.
  12. Very good reheated.
  13. Serves 4 to 6.