Lentil Shepherd's Pie

• Produce

  • 1/3 cup Chives, Fresh
  • 12 oz Cremini mushrooms
  • 4 Garlic cloves
  • 1/2 cup Green peas, frozen
  • 1 cup Onion
  • 2 lbs Red potatoes, medium
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 3/4 cup Vegetable stock, unsalted

• Condiments

  • 2 tbsp Soy sauce, reduced sodium

• Pasta & Grains

  • 1/2 cup Bulgur

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 3/4 tsp Kosher salt

• Oils & Vinegars

  • 1 Cooking spray
  • 3 tbsp Olive oil

• Dairy

  • 3/4 cup 2% reduced-fat milk, reduced-fat
  • 2 oz Parmesan cheese, grated

• Deli

  • 2 1/2 cups Sub_recipe

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

Found on cookinglight.com

Description

Directions

• Preheat oven to 350°F. Place potatoes in a saucepan; cover with water. Bring to a boil over high. Reduce heat; simmer 20 minutes or until tender. Drain. Return potatoes to saucepan. Add milk, 2 tablespoons oil, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and cheese; mash to desired consistency. Heat remaining 1 tablespoon oil in a Dutch oven over medium. Add onion and garlic; cook 4 minutes, stirring frequently. Add mushrooms and thyme, sauté 10 minutes or until mushrooms are tender. Add lentils, bulgur, stock, wine, soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer 15 minutes or until thickened. Stir in green peas. Spoon lentil mixture into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray; top with mashed potato mixture. Bake at 350°F for 20 minutes or until heated through. Sprinkle evenly with chives.