Veggie Shepard's Pie (with lentils)

3 Large potatoes, peeled and cut up
3 tbsp fat free sour cream
2 tsp cooking oil
2 medium carrots, sliced thinly
1 medium onion, diced
1 garlic clove, minced
1 medium zucchini, chopped
1 cup chopped mushrooms
3 cups canned diced tomatoes, drained
2 cups canned lentils, rinsed and drained
1 tsp dried basil
1 tsp dried oregano
1 vegetable bouillon cube
salt and pepper to taste
3 tbsp Kraft light parmesan cheese
cooking 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.