A non-meat Shepherd’s pie made from lentils, onion, and mixed vegetables. You can use fresh, canned, frozen, or leftover vegetables for this recipe. For a lower calories option, you can substitute mashed potatoes with mashed cauliflower.
Prep: 15 mins
Cook: 45 mins
Yields: 4 Servings
1 lb. of cooked potatoes, mashed
2 tbsp. of olive oil
1 medium onion, chopped
3 cloves of garlic, minced
1 cup of cooked lentils
1 cup of vegetable stock
1 tsp. of dried thyme
3 tbsp. of fresh parsley, chopped
2 cups of frozen mixed vegetables
Salt and pepper to taste
1Preheat oven to 425F.
2Coat a large skillet with olive oil.
3Sauté onion, garlic, lentils, thyme, parsley, and frozen vegetables over medium heat for 1-2 minutes.
4Deglaze the skillet with vegetable stock. Stir well.
5Season vegetable mixture with salt and pepper to taste.
6Divide the vegetable mixture evenly into 4 small ramekins, or heatproof cups.
7Top the mixture with an even coat of 1-2 tablespoons of mashed potatoes.
8Bake at 425F for 15 minutes or until the mashed potatoes on top is lightly golden.
*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.