Meatless Shepherd's Pie
9
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Transform leftover lentil soup into a vegetarian riff on a family favorite by adding frozen corn and garlicky mashed potatoes. In this version, creamy yogurt takes the place of butter in the potatoes, while Parmesan brings savory richness. You can peel and cut potatoes up to 1 day ahead. Submerge them in a bowl of cold water, add the juice of 1 lemon, and keep in the fridge. Drain and rinse them before cooking.
Ingredients
Uncooked russet potato
2 pound(s)
Garlic
3 medium clove(s)
2% reduced fat milk
0.333 cup(s)
Plain fat free Greek yogurt
0.333 cup(s)
Grated Parmesan cheese
2 Tbsp
Kosher salt
1 tsp
Hearty Lentil & Tomato Soup
6 cup(s)
Frozen corn kernels
1.5 cup(s)
Canned tomato sauce
8 oz
Instructions
1
In a large saucepan, cover the potatoes and garlic with water and bring to a boil. Reduce heat and simmer until the potatoes are very tender, 15 to 20 minutes. Drain and return to the pot. Add the milk, yogurt, cheese, and salt. Using a potato masher, mash until mostly smooth.
2
Meanwhile, preheat the broiler. In a large ovenproof skillet, combine the drained lentils and vegetables, corn, and tomato sauce and cook over medium-high heat until slightly thickened, 10 to 12 minutes.
3
Spread the mashed potatoes over the top of the lentils. Transfer the skillet to the broiler. Broil until the potatoes are browned in spots, about 2 to 3 minutes. Let stand for 5 minutes before serving.
4
Serving size: about 1⅔ cups
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