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Lentil Shepherd's Pie

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

8 minutes

Cook Time:

35 minutes


8 servings


1  (1/2 16 oz. bag)  lentils, dry

1  bag (24 oz.)  Ore-Ida Steam N' Mash Cut Russet Potatoes

2  Tbsp.  unsalted H-E-B Butter

3/4  c.  H-E-B Buttermilk

*  salt and pepper

1  Tbsp.  Hill Country Fare Extra Virgin Olive Oil

1  medium onion, diced

1  medium carrot, diced small

1  tsp.  dried thyme


Pre-heat broiler. Spray a 9 x 9-inch baking dish with non-stick cooking spray. Set aside.

Place dry lentils in a 4-quart pot. Add 2 cups water; bring to a boil. Reduce heat and simmer until lentils are tender. Drain and set aside.

While lentils are cooking, cook potatoes according to the package directions. Mash with butter and buttermilk until smooth. Season with salt and pepper and set aside.

Heat oil in a large skillet. Sauté the onion and carrot until slightly softened. Add thyme and lentils; stir to combine.

Pour lentil mixture into prepared baking dish. Top with mashed potatoes and spread to cover.

Broil until the potatoes are slightly browned.
Nutritional Information
Calories: 390, Total Fat: 5g, Saturated Fat: 2g, Sodium: 45mg, Carbohydrates: 84g, Dietary Fiber: 18g, Protein: 22g
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