Name: Lentil shepherd's pie
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1 serving
Ingredients: 15 oz Yukon Gold potatoes, peeled and chopped; 1 3/4 cups plain nonfat Greek yogurt; 2 tbsp salt; 1 2/3 cups dry brown lentils; 1/2 cup nutritional yeast; 2 1/4 tsp extra virgin olive oil; 1 medium yellow onion, diced; 1 1/2 medium carrots, diced; 4 cloves garlic, minced; 3 tbsp tomato paste; 1 3/4 cups vegetable broth; 1 1/2 tsp dried thyme; 1/2 package frozen peas; 5 3/4 cups water; 1 tbsp red wine vinegar

Instructions

Prep 30 min · Cook 30 min

Preheat the oven to 400°F. In a medium pot, combine the lentils and about two-thirds of the water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Drain the lentils and set aside.
While lentils simmer, place potatoes in another medium pot. Add the remaining water and two-thirds of the salt. Bring to a boil and cook for 15 minutes until very tender.
While potatoes cook, heat olive oil in a 12-inch oven-proof skillet over medium heat. Add onion and carrot, cooking for 6 minutes until softened. Stir in garlic, tomato paste, and thyme, cooking for 1 minute more.
Stir the cooked lentils, vegetable broth, and frozen peas into the skillet. Simmer uncovered for 10 to 12 minutes until the liquid reduces and a spoon dragged through the mixture leaves a trail that holds.
Remove the skillet from the heat. Stir in the remaining salt, the vinegar, and half the nutritional yeast. Let the filling cool for 5 minutes while you finish the potatoes.
Drain the potatoes and return them to the pot. Add the Greek yogurt and the rest of the nutritional yeast. Mash until the potatoes are smooth and creamy.
Place the skillet on a foil-lined baking sheet. Spread the mashed potatoes in an even layer over the lentils. Bake for 15 minutes until bubbling. Switch to high broil and cook for 2 to 3 minutes until the peaks are golden.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes