Lentil Shepherd's Pie
- Number of Servings: 8
Ingredients
1 T vegetable oil2 c finely chopped onions4 stalks celery, thinly sliced2 large carrots, peeled and thinly sliced1 T finely chopped garlic1 t salt1/2 t dried thyme leaves1/2 t cracked black peppercorns1 1/2 c brown or green lentils, rinsed1 can (28 oz) tomatoes, including juice, coarsely chopped2 c vegetable stockTopping4 c mashed potatoes1 c dry bread crumbs1/2 c shredded cheddar cheese (optional)
1. In a large skillet, heat oil over medium heat. Add onions, celery and carrots and cook, stirring for 7 minutes, until vegetables are softened. Add garlic, salt, thyme and peppercorns and cook, stirring, for 1 minute. Add lentils and tomatoes with juice and bring to boil. Transfer to slow cooker stoneware and stir in vegetable stock.
2. Topping: In a bowl combine mashed potatoes and bread crumbs. mix well. Spread mixture evenly over lentil mixture. Sprinkle cheese over top, if using. Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until hot and bubbling.
Tip: You can use leftover mashed potatoes in this recipe or even prepared mashed potatoes from the supermarket. However, if your potatoes contain milk, don't add the topping mixture to the slow cooker until the mixture is cooked. Spread topping over the hot lentil mixture. Cover and cook on HIGH for 30 minutes, until the potatoes are hot and the cheese has melted.
Serves 6 to 8.
Number of Servings: 8
Recipe submitted by SparkPeople user LIV2RIDE.
2. Topping: In a bowl combine mashed potatoes and bread crumbs. mix well. Spread mixture evenly over lentil mixture. Sprinkle cheese over top, if using. Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until hot and bubbling.
Tip: You can use leftover mashed potatoes in this recipe or even prepared mashed potatoes from the supermarket. However, if your potatoes contain milk, don't add the topping mixture to the slow cooker until the mixture is cooked. Spread topping over the hot lentil mixture. Cover and cook on HIGH for 30 minutes, until the potatoes are hot and the cheese has melted.
Serves 6 to 8.
Number of Servings: 8
Recipe submitted by SparkPeople user LIV2RIDE.
Nutritional Info Amount Per Serving
- Calories: 232.1
- Total Fat: 3.5 g
- Cholesterol: 2.3 mg
- Sodium: 899.6 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 7.6 g
- Protein: 8.6 g
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