Vegetarian Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 cup Lentils1/4 cup Split Peas1/2 cup Chickpeas (Garbanzo Beans), soaked and rinsed1 medium Onion, diced2 large Celery stalks, cut in half lengthwise then chopped2 large Carrots, chopped3 cloves of Garlic5 medium potatoes1/2 cup Reduced Fat Sour CreamWater1 tsp dried, ground sageSalt and Pepper to tasteOptional (Not included in nutrition information): Shredded Cheese and French-Fried Onions
Preheat oven to 300 degrees.
Rinse lentils and split peas and cook them in lightly salted water over medium heat until almost done.
While they are cooking, puncture potatoes wth a fork and microwave them until tender (about 15 minutes).
In a seperate pan, add onions, celery, carrots, garlic and just enough water to coat bottom of pan. Cook over medium until almost tender. Season with sage, salt, and pepper.
Drain lentils and split peas and combine with chickpeas. Add entire mixture to vegetables and cook until heated through evenly. Remove from heat and let set so that most of the remaining liquid is absorbed.
Cut potatoes into quarters and peel. Put them in a bowl or pan and add sour cream. Mash until smooth.
In an oven-safe dish, add vegetable mixture. Top with mashed potatoes. (Optional: add cheese and french-fried onions as a topping at this point).
Bake in oven until heated through. Let cool slightly and serve.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JBITZENH.
Rinse lentils and split peas and cook them in lightly salted water over medium heat until almost done.
While they are cooking, puncture potatoes wth a fork and microwave them until tender (about 15 minutes).
In a seperate pan, add onions, celery, carrots, garlic and just enough water to coat bottom of pan. Cook over medium until almost tender. Season with sage, salt, and pepper.
Drain lentils and split peas and combine with chickpeas. Add entire mixture to vegetables and cook until heated through evenly. Remove from heat and let set so that most of the remaining liquid is absorbed.
Cut potatoes into quarters and peel. Put them in a bowl or pan and add sour cream. Mash until smooth.
In an oven-safe dish, add vegetable mixture. Top with mashed potatoes. (Optional: add cheese and french-fried onions as a topping at this point).
Bake in oven until heated through. Let cool slightly and serve.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JBITZENH.
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 2.3 g
- Cholesterol: 5.9 mg
- Sodium: 378.4 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 5.7 g
- Protein: 5.5 g
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