Lentil Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.0 cup Lentils, cooked according to package instructions2.0 cans diced tomatoes1.0 tbs Tomato Paste0.5 cup, chopped Carrots2.0 stalks celery, diced1 medium onion, diced3.0 cloves Garlic, minced6 Golden potatoes8.0 oz Almond Breeze Almond Milk, Original8.0 cups Cabbage (1 cup, shredded) or packaged Cole slaw mix.1tsp cumin1 tsp turmeric
Cook lentils (I use a pressure cooker). In a large sauce pan, saute onions until translucent, the add garlic and stir briefly to soften. Add spices, toast briefly. Add carrots and celery, cook until softened. Add tomatoes and tomato paste. Bring to a simmer and set aside.
Cook potatoes (I use microwave), then mash with almond milk. Set aside.
Saute cabbage, set aside.
In a large casserole dish or lasagna pan, layer lentil mixture, cabbage, then mashed potatoes. Cook in 400 degree oven for 30 minutes or until potatoes are brown and crusty.
Freezes well.
Serving Size: Makes 8 2-cup servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user STOLIBOLICHEERS.
Serving Size: Makes 8 2-cup servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user STOLIBOLICHEERS.
Nutritional Info Amount Per Serving
- Calories: 187.0
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 135.9 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 9.2 g
- Protein: 7.0 g
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