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
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.