Shepherd's Pie

Recipe Ingredients

		Potato Topping
3 1/2 lbs	1589g / 56oz	Baking potatoes
1 cup	237ml	Vegetable broth
2 teaspoons	10ml	Dijon mustard
2 tablespoons	30ml	Grated Cheddar cheese - (optional)
		Filling
3		Carrots - diced (medium)
1		Onion - chopped (medium)
2		Garlic cloves - minced (large)
2 cups	474ml	Cooked lentils
1/3 cup	78ml	Vegetable broth
1		Diced low-sodium tomatoes - (4 1/2 oz) - drained
1 tablespoon	15ml	Tomato paste
1/2 teaspoon	2.5ml	Dried oregano
1 tablespoon	15ml	Vegetarian Worcestershire sauce

Recipe Instructions

Make potato topping: In large saucepan, combine potatoes with enough cold water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain well.

In large bowl, mash potatoes with 1 cup broth and mustard, and salt and pepper to taste.

Preheat oven to 350 degrees. Bring small saucepan of lightly salted water to a boil. Add carrots, and cook 2 minutes to blanch. Drain, and set aside.

Coat large skillet with cooking spray, and set over low heat. Add onion, and cook, stirring, until softened, about 2 minutes. Add garlic, and cook 15 seconds.

Stir in lentils, blanched carrots, vegetable broth, tomatoes, tomato paste, oregano and Worchestershire sauce. Mix well. Cook, stirring often, until flavors have blended, about 10 minutes. Season with freshly ground pepper to taste.

Lightly coat 3-quart gratin dish or shallow casserole with cooking spray. Spoon filling into prepared dish. Top with dollops of mashed potatoes and cheese if desired. (For an elegant look, pipe topping using a pastry bag fitted with star tip.)

Bake until heated through, 30 to 45 minutes. Let stand 10 to 15 minutes before serving.

This recipe yields 8 servings.

Per Serving: 397 Cal; 24g Prot; 1g Total Fat (0 Sat. Fat); 78g Carb.; 0mg Chol; 635mg Sod.; 11g Fiber.

Source:
Vegetarian Times, March 2002

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