Shepherd's Lentil Pie

Recipe

Main Dish
Shepherd's Lentil Pie

Primary Media

Casserole dish filled with shepherds pie with a serving spoon

User Rating

4.9 out of 5 stars
Rate it:
10 ratings

Recipe Data

8
Servings
10min
Prep
1hr10min
Total

Recipe Wellness Badges

Author

Save Options

Description

Lentils offer a great meat substitute. They provide fiber, protein, and iron.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1 tbsp.Hy-Vee Select olive oil
1(8-oz.) pkg. sliced mushrooms
1 c.yellow onion, chopped
2 clove(s)garlic, minced
1 c.carrots, chopped
1 c.celery, sliced
2 c.Hy-Vee vegetable stock
1 ½ c.Hy-Vee lentil blend, uncooked, rinsed, and drained
1 c.dry red wine
1 tsp.Hy-Vee dried thyme
1(14.5-oz.) can Hy-Vee fire-roasted tomatoes with seasonings
1(24-oz.) pkg. refrigerated mashed potatoes
1(5.2-oz.) container garlic and fine herbs cheese spread
6 oz.Gruyere cheese, shredded

Things To Grab

  • Hy-Vee nonstick cooking spray
  • 2-quart rectangular baking dish
  • Large Dutch oven with lid
  • Medium bowl

Directions

  1. Preheat oven to 400 degrees. Spray a 2-quart rectangular baking dish with cooking spray; set aside.

  2. Heat oil over medium-high heat in a Dutch oven. Add mushrooms, onion, garlic, carrots, and celery. Cook and stir until mushrooms are tender. Add stock, lentils, wine, and thyme to Dutch oven. Bring mixture to boiling, reduce heat. Simmer, covered, 20 minutes.

  3. Add tomatoes. Bring mixture to boiling; reduce heat. Cook, uncovered, for 10 to 15 minutes or until mixture is slightly thickened. Transfer to prepared baking dish.

  4. Combine mashed potatoes and cheese spread in a medium bowl. Spread on top of lentil mixture in baking dish. Sprinkle with cheese. Bake for 15 minutes or until heated through. Let stand 5 minutes before serving.

Nutrition facts

Servings

460 Calories per serving

Amounts Per Serving

  • Total Fat: 20g
  • Cholesterol: 50mg
  • Sodium: 800mg
  • Total Carbohydrates: 46g
  • Protein: 20g

Daily Values

0%
Vitamin A 70%
0%
Vitamin C 10%
0%
Iron 20%
0%
Calcium 35%

Recipe Source:

Balance March 2018