Healthy Veggie Lentil Shepherd's Pie
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 red onion chopped
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 1/4 tsp thyme
- 1 1/2 tbsp olive oil
- 3-4 cloves garlic minced
- 1.5 lb bag of the little potatoes fingerling potatoes (or
- 1/3 upunsweetened soy or almond milk
- 1/2 tbsp earth balance
- 1/4-1/2 tsp salt
- 1/2 cup kale de-stemmed and finely chopped
- 2 cup mushrooms sliced
- 2 tbsp unbleached all purpose flour
- 11/2-2 cups veggie broth
- 11/2 cups cooked green lentils (cooking instructions in note
- Carbohydrate 7.44979415922463 g
- Cholesterol 0 mg
- Fat 1.46526062999173 g
- Fiber 1.80329721670536 g
- Protein 1.68800456897597 g
- Saturated Fat 0.293909591259926 g
- Serving Size 1 1 Serving (156g)
- Sodium 170.60634706437 mg
- Sugar 5.64649694251928 g
- Trans Fat 0.130520298297996 g
- Calories 46 calories
In a large pot, cover Creamer potatoes with a generous amount of cold water and bring to a boil. Boil for 15 minutes (or until tender.)Preheat oven to 375F.While the potatoes are boiling, heat olive oil in a large skillet over medium-high heat. Add the onion, celery, carrots, garlic, and kale. Sauté for 2 minutes. Add the mushrooms and thyme. Continue sautéing until the vegetables are nearly tender.Evenly sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute. Gradually and in small amounts, add the veggie broth to the vegetables using a whisk to incorporate the broth. Keep adding more broth until the consistency is a thin gravy. Add the corn, peas, and lentils. Simmer for 5 minutes (add more water if needed.) Pour veggie mixture into a large casserole dish. Spoon or pipe mashed potatoes evenly on top. Cover the casserole dish with a lid or foil and bake for 25 minutes. Remove the lid and broil for 2-5 minute until browned to your liking.
