Vegetable Lentil Gardener's Pie

2 tbsp olive oil
1 large onion, diced
1 carrot, diced
3 cloves garlic, minced
1 1/2 cups dried green lentils, rinsed and drained
1 pkg Yves Veggie Ground Round
2 tsp ground cumin
2 tsp dried oregano
1 tsp each salt and pepper
1-28 oz can crushed tomatoes
2/3 cup vegetable broth
1/2 cup dry white wine or vegetable broth
2 zucchini, diced
2 lb russet potatoes (about 4)
2 lb sweet potatoes (about 4)
1/2 cup nonfat milk
3 tbsp butter
1 1/2 cup old cheddar cheese
2 green onions, thinly sliced

1. Heat oil over medium heat; fry diced onion, carrot and garlic until softened, about 6 mins. Stir in lentils, soy protein, cumin, oregano and half each of the salt and pepper; cook for 3 mins.

2. Stir in tomatoes, broth and wine; bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 20 mins. Add zucchini; cook, covered and stirring often, until thickened and lentils are tender, about 30 mins.

3. Meanwhile, peel and cut russet and sweet potatoes into 2-inch chunks. In large saucepan of boiling salted water, cook potatoes, covered, until tender, about 20 mins. Drain and return to dry saucepan; mash together with milk, butter and remaining salt and pepper. Stir in 1/2 cup of the cheese.

3. Scrape lentil mixture into a 13x9-inch baking dish. Spread mashed potatoes over top. Sprinkle with remaining cheese and green onions. Bake in 375F oven until bubbly, about 30 mins.

Makes about 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user LANIMAE77.