Italian shepherd’s pie.

Italian shepherd’s pie.

green lentils, canned or pre-cooked 1 cup 2 cups water
large shallots, sliced ​​1 pc.
garlic cloves 2 pieces.
dried oregano 1 hour. L.
Dried basil 1 hour. L.
fresh thyme (or 1 teaspoon dried) 1/2 h. L.
red pepper flakes 1/4 hours. l.
green bell pepper, seeded and chopped 1/4 cup
red bell pepper, seeded and chopped 1/4 cup
tomatoes, canned 425 grams.
fresh parsley, chopped 1/4 cup
salt 1/2 hours. l.
Polenta / corn grits 500 g.

Preheat oven to 420F degrees. Coat the dish on a 2n-sized 21h21sm or 4 large kamekina.
Bring to a boil the water lentils. Cover and cook without boiling, the fire below the average for 15 minutes, or until soft.
In a large skillet over medium heat fry up the onion and garlic until translucent.
Add green and red peppers.
Add pepper to the mass and fry for another minute.
Mix the tomatoes, parsley and salt and a good warm up.
Add the stuffing in a dish. Top with cooked polenta. I should get a thick enough layer.
Bake for 15 minutes, or until the polenta is not properly warmed up.
Season with salt, if necessary, and decorate with fresh parsley.

италь постуш пирог

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