Shepherd's Pie

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Potato Topping:

3 1/2 lbs. baking potatoes

1 cup vegetable broth

2 tsp. Dijon mustard

 

3 medium carrots, diced

1 medium onion, chopped

2 large cloves garlic, minced

2 cups cooked lentils

1/3 cup vegetable broth

14.5-oz. can diced low-sodium tomatoes, drained

1 Tbs. tomato paste

1/2 tsp. dried oregano

1 Tbs. vegetarian Worcestershire sauce

 

1. Make potato topping: In large saucepan, combine

potatoes with enough cold water to cover. Bring to a

boil, and cook until tender, about 15 minutes. Drain

well.

2. In large bowl, mash potatoes with 1 cup broth and

mustard, and salt and pepper to taste.

3. Preheat oven to 350F. Bring small saucepan of

lightly salted water to a boil. Add carrots, and cook

2 minutes to blanch. Drain, and set aside.

4. Coat large skillet with cooking spray, and set

over low heat. Add onion, and cook, stirring, until

softened, about 2 minutes. Add garlic, and cook 15

seconds.

5. Stir in lentils, blanched carrots, vegetable

broth, tomatoes, tomato paste, oregano and

Worcestershire sauce. Mix well. Cook, stirring

often, until flavors have blended, about 10 minutes.

Season with freshly ground pepper to taste.

6. Lightly coat 3-qt. gratin dish or shallow

casserole with cooking spray. Spoon filling into

prepared dish. Top with dollops of mashed potatoes.

7. Bake until heated through, 30 to 45 minutes. Let

stand 10-15 minutes before serving. Serves 8.

 

 

 

 

 

 

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