Vegetarian Shepherd's Pie
Ingredients
The filling
-
1
unit
onion, chopped
-
150
g
button mushrooms, quartered
-
2
cloves
garlic, crushed
-
1½
cup
Du Puy Lentils
-
¾
tsp
salt
-
½
tsp
pepper
-
¼
tsp
cayenne pepper
-
1½
tbsp
dried oregano
-
2
tbsp
fresh parsley, finely chopped
-
1
large can (16oz)
diced tomato
-
2-3
cups
water
-
2
unit
bay leaves
-
3
cups
frozen corn
The mashed potatoes
-
6
large
potatoes, peeled and diced
-
½
cup
low fat sour cream
-
½
cup
soy milk
-
to taste
unit
salt and pepper
Instructions
- Preheat the oven to 375°F.
- In a skillet, cook the onion, mushrooms, garlic, salt, pepper, and cayenne until fragrant and golden brown.
- Add the lentils and stir to coat.
- Incorporate the canned tomatoes, bay leaves, oregano, parsley, and 2 cups of water, then simmer for about 45 minutes until lentils are tender.
- While the lentils simmer, cook the potatoes in salted boiling water until tender, then drain and return to the pot.
- Add sour cream and soy milk to the potatoes, season with salt and pepper, and mash until desired consistency.
- Cook the frozen corn according to package instructions.
- Transfer the lentil mixture to a baking dish, top with corn and mashed potatoes.
- Bake in the oven for 20-30 minutes until bubbling and golden brown on top.
Nutrition Facts (estimated)
Servings
4-6
Calories
520
Total fat
5g
Total carbohydrates
103g
Total protein
20g
Sodium
600mg
Cholesterol
0mg
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