Appetizers / Soups / Salads

Lentil Shepherd's Pie is for Dinner.

Lentil Shepherd's Pie takes several minutes to prepare.

Lentil Shepherd's Pie takes 480 minutes to cook.

Lentil Shepherd's Pie makes 12 servings.

The ingredients for Lentil Shepherd's Pie are:

1 cup dry lentils, soaked overnight
1 medium zucchini, chopped
1 medium squash, chopped
1 cup diced carrots
1 cup diced onions
1 cup diced celery
8 oz frozen chopped kale
16 oz frozen chopped butternut squash
8 oz sliced mushrooms
1/2 C red wine
2 C broth, chicken or vegetable plus 1 C water
2T Worcestershire sauce
1t garlic powder
1t oregano
1t black pepper

1 bag frozen cauliflower florets, 16 oz
2 C Potato Buds or other instant potatoes
2 1/3 C water
1/4 C margarine

1/4 C water
1/4 C corn starch

Here is how you make Lentil Shepherd's Pie:

Soak the lentils overnight. Add all chopped vegetables, except cauliflower, to a large crockpot.Add broth and wine, worcestershire sauce, garlic, oregano and black pepper. Cook on low 8 hours.Make a slurry from the cornstarch and water, whisk into hot soup.Prepare potato buds with water and margarine, set aside.Cook and drain cauliflower, pulse in food processor until very fine. Mix potatoes and cauliflower.Serve soup with a big spoonful of potato mixture on top.Serving Size: makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user BAKERGRRL.

The nutritional information for Lentil Shepherd's Pie is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 146.7

• Total Fat: 2.3 g
• Cholesterol: 0.8 mg
• Sodium: 232.8 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 6.2 g
• Protein: 5.3 g