Veggie Shepard's Pie (with lentils)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 Large potatoes, peeled and cut up3 tbsp fat free sour cream2 tsp cooking oil 2 medium carrots, sliced thinly1 medium onion, diced1 garlic clove, minced1 medium zucchini, chopped1 cup chopped mushrooms3 cups canned diced tomatoes, drained2 cups canned lentils, rinsed and drained1 tsp dried basil1 tsp dried oregano1 vegetable bouillon cubesalt and pepper to taste3 tbsp Kraft light parmesan cheesecooking spray
Cook potatoes in salted water and drain, or alternatively cook potatoes in microwave. Add sour cream, mash, cover and set aside (this can be done the day before if stored in fridge).
Heat cooking oil in large pan on medium high. Add carrots, onions, and garlic. Cook for 5 minutes stirring often.
Add zucchini and mushrooms cooking for another 5 minutes continuing to stir often.
Add the rest of the ingredients except for the potato mixture and cheese. Stir, reduce heat to medium-low and simmer uncovered for about 20 minutes until it becomes somewhat thicker. Transfer to 3 L sprayed casserole dish
Spread potato mixture on top of veggie mixture. Sprinkle with parmesan cheese and bake uncovered for approx 30-40 minutes at 350 F. Broil for about 5 minutes to brown the cheese. Enjoy!
Serving Size: serves 4 as a meal, 8 as a side dish
Number of Servings: 4
Recipe submitted by SparkPeople user HIKERCHICKAB.
Heat cooking oil in large pan on medium high. Add carrots, onions, and garlic. Cook for 5 minutes stirring often.
Add zucchini and mushrooms cooking for another 5 minutes continuing to stir often.
Add the rest of the ingredients except for the potato mixture and cheese. Stir, reduce heat to medium-low and simmer uncovered for about 20 minutes until it becomes somewhat thicker. Transfer to 3 L sprayed casserole dish
Spread potato mixture on top of veggie mixture. Sprinkle with parmesan cheese and bake uncovered for approx 30-40 minutes at 350 F. Broil for about 5 minutes to brown the cheese. Enjoy!
Serving Size: serves 4 as a meal, 8 as a side dish
Number of Servings: 4
Recipe submitted by SparkPeople user HIKERCHICKAB.
Nutritional Info Amount Per Serving
- Calories: 420.8
- Total Fat: 4.0 g
- Cholesterol: 5.6 mg
- Sodium: 1,186.9 mg
- Total Carbs: 81.8 g
- Dietary Fiber: 16.4 g
- Protein: 18.4 g
Member Reviews