Photo of Meatless Shepherd’s Pie by WW

Meatless Shepherd’s Pie

Points® value
Total Time
35 min
10 min
25 min
By adding frozen corn, tomato sauce, and garlicky mashed potatoes to leftover lentil soup, you get a hearty vegetarian riff on a family favourite. In this version, creamy yogurt takes the place of butter in the mashed potatoes, while savory Parmesan cheese brings a richness to the flavor. If you’d like to get the top a little browned, you can pop the pan under the broiler, just be sure the skillet you use is oven-proof.


Russet potato

2 pound(s), peeled and cut into 1 1/2 to 2 inch cubes, 3-4 potatoes, 3 cups of cubes


3 clove(s), small, medium, sliced

2% reduced fat milk

½ cup(s)

Plain fat free Greek yogurt


Grated Parmesan cheese

2 tbsp(s)

Table salt

1 tsp(s)

Hearty Lentil & Tomato Soup

6 cup(s), drained

Frozen corn

1½ cup(s)

Canned tomato sauce

8 oz


  1. Place potatoes and garlic in a large saucepan and cover with water; bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Drain, return to pot, and add milk, yogurt, Parmesan, and salt. Mash with a potato masher to desired consistency.
  2. Meanwhile, in a large skillet, combine soup, corn, and tomato sauce; cook over medium-high heat until slightly thickened, 10 to 12 minutes. Spread mashed potatoes over top.
  3. Per serving (about 1⅔ cups)