Vegetarian Shepherd's Pie

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VEGETARIAN SHEPHERD'S PIE

 

Traditional Shepherd's Pie is usually made with ground meat and white

potatoes. I like this one because it has sweet potatoes mixed in and

omits the meat filling. The curried lentil filling is sandwiched between

two layers of creamy potato filling sitting on a crouton crust baked on

top of sweet zucchini. I serve this as an entree with a simple chopped

tomato salad.

 

2 medium or large sweet potatoes, peeled and cubed

6 medium or large white potatoes, peeled and cubed

1 T. olive oil

1 T. Italian seasoning

1 T. Cajun seasoning

 

CURRIED LENTIL FILLING:

3-1/4 c. purified water

1 bay leaf

1 c. lentils

2 t. Cajun seasoning

1 c. sliced onions

2 cloves garlic

1 c. sliced shiitake or button mushrooms

1/2 c. broccoli florets

1/2 c. yellow or red bell pepper

1 T. olive oil

2/3 c. nutritional yeast

1 t. curry powder

1 t. salt

1 T. cornstarch

1 zucchini, cut in rounds (about 2 cups)

1 c. bread crumbs or premade croutons

 

GARNISH:

1/2 c. thinly sliced scallions or green onion

 

Preheat oven to 350°F. Bring a large pot of water to a boil. Drop the

cubed sweet and white potatoes into the water and simmer for 45 minutes.

They should be easily pierced with a fork. Strain the potatoes,

reserving 2 cups of the water. Pour 1 cup of the water back into the pot

and mash the potatoes using a potato masher or a large fork. Add the

olive oil, Italian seasoning, and Cajun seasoning and mash again until

seasonings are completely blended into the potatoes. Meanwhile, cook the

lentils:

 

Bring 3 cups of the water to a boil. Add the bay leaf, lentils, and

Cajun seasoning and cook for 45 minutes. Remove from heat when

completely cooked and let cool briefly. Drain off any liquid. Saute the

onions, garlic, mushrooms, broccoli, and bell peppers in the olive oil

in a large sauce pan until the onions are transparent and limp, about 4

minutes. Add the reserved cup of potato water, nutritional yeast, salt,

and curry powder and stir until everything is blended in. Add to the

cooked lentils. Dissolve the cornstarch in the remaining 1/4 cup water

and stir it into the lentil and vegetable mixture. Continue to cook for

3 more minutes, until the sauce thickens. Remove from heat. Line the

bottom of a casserole dish with the zucchini rounds. Sprinkle half of

the bread crumbs or croutons on top of the zucchini.

 

Spoon out 4 cups of the mashed potatoes and spread across the zucchini

rounds. Spoon out 2 cups of the curried lentils and spread on top of the

potatoes. Spoon the remainder of the mashed potatoes and smooth them out

on top. Sprinkle the rest of the bread crumbs and the scallions or green

onion on top. Bake for 50 minutes. Let cool for 15 minutes before

cutting and serving.

 

Makes 6 Servings:

10 Points per Serving

503 cal.

7 g total fat

0 mg chol.

92 g carb.

23 g pro.

22 g fiber

350 mg sodium