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Lentil Shepherd's Pie
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Nutrition Facts
Serving Size 163 g
(Approx. 8 Servings)
Amount Per Serving
Calories 190 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 300 mg 13%
Total Carbohydrate 35 g 12%
Dietary Fiber 10 g 40%
Sugars 2 g
Protein 10 g
Vitamin A 30% • Iron 2%
Vitamin C 10% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lentil Shepherd's Pie
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Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

8 Oz lentils, dry
24 Oz Ore Ida Steam n’ Mash Cut Russet Potatoes
2 Tbsp unsalted butter
3/4 cup(s) low fat cultured 1% buttermilk
1/8 Tsp salt
1/8 Tsp pepper
1 Tbsp extra virgin olive oil
1 medium white onion, diced
1 medium carrots, diced small
1 Tsp dried thyme
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Instructions

1
Preheat broiler.
2
Spray a 9 x 9 inch baking dish with non-stick cooking spray. Set aside.
3
Place lentils in a 4 quart pot.
4
Add 2 cups of water bring to a boil. Reduce heat and simmer until lentils are tender. Drain and set aside.
5
Meanwhile, cook potatoes according to package directions.
6
Add butter and buttermilk to potatoes until smooth. Season with salt and pepper and set aside.
7
Heat oil in a large skillet.
8
Sauté onions and carrots until slightly softened.
9
Add thyme and lentils stir to combine.
10
Pour lentil mixture into prepared baking dish.
11
Top with mashed potatoes and spread to cover.
12
Broil until potatoes are slightly browned.

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