Ingredients
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
- Garlic / Onion / Parsley - Prep as directed. (Can be done up to 3 days ahead)
- Potatoes - Peel and cube.
- Lentils - Rinse and drain.
- Tomatoes - Mix crushed tomatoes with corn starch.
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Make
- 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).
- 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.
- 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.
- 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).
- 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.
- Spoon out mashed potatoes and cover with lentils saute and sprinkle with parsley.
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