Meatless Shepherd's Pie
Uncooked russet potato
2 pound(s), (3 to 4 medium), peeled and cut into 1 1⁄2-inch cubes (about 3 cups)
3 medium clove(s), sliced
2% reduced fat milk
Plain fat free Greek yogurt
Grated Parmesan cheese
Hearty Lentil & Tomato Soup
6 cup(s), drained (search for the recipe in the WW app or on WW.com)
Frozen corn kernels
Canned tomato sauce
- 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.
- 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.
- 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.
- Serving size: about 1⅔ cups