Lentil Shepherd’s Pie

Your Royko Recipe for November, 2017

Lentil Shepherd’s Pie
A tasty, meatless version of the old favourite. Serves 4 to 6.

This dish is quite good on its own. Or, you can add your favourite vegetable as a side dish, which we do quite often.

2 tsp. vegetable oil

1 medium chopped onion

2 chopped carrots

2 cloves minced garlic

1 19-oz. can canned stewed tomatoes
1 19-oz. can drained, rinsed lentils-or 1 cup dried green lentils
3 cups mashed potatoes
1 cup low-fat cottage cheese
4 chopped green onions
salt

black pepper

If using canned lentils, drain and rinse. If using dried lentils, boil in enough water to cover by 2 inches until tender but not mushy, about 20 to 25 minutes. Drain and rinse.

Add tomatoes to onions, carrots and garlic and mash with a potato masher to break tomatoes into smaller pieces. Bring to a boil, then reduce heat to medium and cook, uncovered, for 15 to 20 minutes or until mixture has thickened. Stir in lentils and heat until lentils are hot. Transfer mixture to a deep, 8-cup baking dish.

Combine potatoes, cottage cheese and green onions. Season with salt and pepper to taste. Spoon over lentil mixture, covering ot completely. Bake, uncovered, in a 400 ̊ oven for 35 minutes or until bubbling.

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