Weekend Suppers – Sunday 29 March – Good Food, Good Meat, Good God, Let's Eat!

Lentil Shepherd’s Pie (Meatless Comfort Food)

This Lentil Shepherd’s Pie is hearty, comforting, and perfect for a meatless Sunday supper. Lentils and vegetables are topped with creamy mashed potatoes and baked until warm and golden.

Ingredients – Filling
½ cup dry lentils
1¼ cups vegetable broth or water
½ onion, diced
1 carrot, diced
½ cup chopped mushrooms
½ cup frozen peas
1 clove garlic, minced
2 tsp tomato paste
¼ tsp thyme
¼ tsp paprika
Salt and pepper
1 tsp olive oil

Ingredients – Potato Topping
2 medium potatoes, peeled and chopped
2 tbsp milk
2 tbsp plain Greek yogurt
Salt and pepper

Directions

Cook lentils in broth or water about 20 minutes until tender.
Sauté onion, carrot, and mushrooms in olive oil until soft.
Add garlic, tomato paste, thyme, paprika, salt, and pepper.
Stir in cooked lentils and peas and add a little broth if needed.
Divide mixture into two small baking dishes.
Boil potatoes until soft, then mash with milk and Greek yogurt.
Spread mashed potatoes over lentil mixture and rough up the top with a fork.
Bake at 375°F for 20–25 minutes until hot. Broil 2 minutes to brown the top if desired.
Let sit 10 minutes before serving.

Serves 2–3.

#Cooking, #MealPlanning, #HealthyEating, #HeartHealthy, #LowCholesterol, #LowA1C,

For those who like me, are cooking for themselves, while getting your ingredients for this recipe, take a look at the bagged salads in the Produce section. I don’t know what store you visit, but I can tell you that Walmart has single serving salads available.