Title: Meatless shepherds pie
 Categories: Main dish, Vegetarian, Ovo-lacto
      Yield: 1 Recipe
 
    1/2 c  Uncooked AM Lentils
      2 c  Water
      1    Bay leaf
    1/2 c  AM Bulgur Wheat
      1 c  Boiling water
    1/2 ts Garlic powder
    1/4 ts Sea salt (optional)
    1/2 c  Mozzarella cheese, grated
     16 oz Canned tomatoes; drained
      1 md Onion; finely chopped
  1 1/2 c  AM Potato Flakes
      2 c  Boiling water
    1/4 ts Sea salt (optional)
 
  Cook lentils with bay leaf about 15 minutes or until tender, drain.
  Remove bay leaf. While cooking lentils, pour boiling water over
  bulgur wheat, garlic powder and salt, set aside for 10 minutes.
  Preheat oven to 350 F. Chop onion and tomatoes, grate cheese.  Layer
  in the bottom of an oiled 8" x 8" oven dish in the following order:
  bulgur wheat, lentils, mozzarella cheese, onion, and tomatoes.  Mix
  potato flakes, water and salt and layer on top of the tomatoes.  Bake
  for 30 minutes.