Meatless Shepherd’s Pie
1
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Russet potato
2 pound(s), peeled and cut into 1 1/2 to 2 inch cubes, 3-4 potatoes, 3 cups of cubes
Garlic
3 clove(s), small, medium, sliced
2% reduced fat milk
½ cup(s)
Plain fat free Greek yogurt
⅓ cup(s)
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
Instructions
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)
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