Mushroom-Lentil Shepherd’s Pie
51g CARB
Serves 6
Hands On 50 min.
Total 1 hr. 10 min.
- 2 cups vegetable broth
- ½ cup dried brown lentils, rinsed and drained
- ½ tsp. dried rosemary, crushed
- ½ tsp. dried thyme, crushed
- 2½ lb. round red potatoes, cut into 1-inch pieces
- 2 cloves garlic, peeled
- 5 Tbsp. butter
- ¾ tsp. salt
- 3 cups sliced fresh mushrooms
- 1 cup chopped onion
- 1½ cups frozen peas and carrots
- 4 tsp. reduced-sodium soy sauce
- 1 Tbsp. cornstarch
- 2 tsp. Worcestershire sauce
1. In a medium saucepan bring 1 cup of the broth to boiling. Stir in lentils, rosemary, and thyme. Simmer, covered, 30 to 40 minutes or until tender. Drain any excess liquid.
2. Meanwhile, preheat oven to 375°F. In a covered 4-qt. Dutch oven cook potatoes and garlic in enough boiling water to cover about 15 minutes or until potatoes are tender. Drain, reserving ½ cup of the cooking water. Coarsely mash potatoes. Mash in 3 Tbsp. of the butter and the salt. Stir in enough of the reserved cooking water to reach desired consistency.
3. In a 10-inch oven-going skillet heat 1 Tbsp. of the butter over medium. Add mushrooms and onion; cook 10 minutes, stirring occasionally. Stir in peas and carrots. In a small bowl combine the remaining 1 cup broth, the soy sauce, cornstarch, and Worcestershire sauce; stir into mushroom mixture. Cook and stir over medium-high until thickened and bubbly. Cook and stir 1 minute more. Stir in cooked lentils.
4. Top lentil mixture with mashed potatoes, spreading to edges. Dot with remaining 1 Tbsp. butter. Transfer skillet to oven. Bake about 20 minutes or until potatoes start to brown.
PER SERVING (1½ cups each) cal 328, fat 10 g (6 g sat. fat), chol 25 mg, sodium 849 mg, carb 51 g (10 g fiber, 6 g sugars), pro 11 g
TRY THIS
Use a mix of fresh mushrooms and swap frozen mixed vegetables for the peas and carrots.
