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Active: 15 min Total: 35 min

Ingredients

Metric
Servings:
4
Deconstructed Shepherd's Pie:
  • Garlic - 3 cloves , minced
  • Onion - 1 , diced
  • Parsley - 1/4 bunch , chopped
  • Russet potatoes - 2 , peeled and cubed
  • Cooked lentils - 2 cups ((Look for vacuum-packed in refrigerator aisle or canned lentils))
  • Crushed tomatoes - 1 cup
  • Corn starch - 1 1/4 tsp
  • Cooking oil - 2 Tbsp
  • Red wine vinegar - 1 tsp
  • Soy sauce, low-sodium - 1 tsp
  • Frozen peas and carrots - 2 cups ((~10 oz.))
  • Greek yogurt - 1/2 cup
  • Butter - 1 Tbsp

Prep

  1. Garlic / Onion / Parsley - Prep as directed. (Can be done up to 3 days ahead)
  2. Potatoes - Peel and cube.
  3. Lentils - Rinse and drain.
  4. Tomatoes - Mix crushed tomatoes with corn starch.

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Make

  1. Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
  2. While potatoes are cooking, heat a skillet or saute pan over medium-high heat. Add cooking oil and then minced garlic. Once you can smell the garlic, add in onions with some salt. Saute for ~3 minutes, until softened.
  3. Toss in lentils and saute for ~3 minutes. Add in crushed tomatoes, red wine vinegar, and soy sauce, and saute until a thick sauce has formed around the lentils.
  4. Stir in frozen vegetables and cook until everything is warmed through. Season to taste with more salt and pepper. If you like things sweeter, consider adding a bit of ketchup (not listed in ingredients).
  5. Use a masher to mash steamed potatoes with Greek yogurt and butter. Add more yogurt and butter if the mashed potatoes are still too dry. Season to taste with salt and pepper.
  6. Spoon out mashed potatoes and cover with lentils saute and sprinkle with parsley.

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