Worcestershire sauce and mushrooms are rich in umami -- the savory flavor our brains associate with meat. We used both in our shepherd's pie, a low-fat, high-fiber, 'tater-topped casserole that delivers 100 percent of your daily comfort.

Source: Midwest Living

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Recipe Summary

prep:
40 mins
cook:
1 hr
bake:
20 mins at 375°
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring 1 cup vegetable broth to boiling. Add lentils, rosemary and thyme, and simmer, covered, for 30 to 40 minutes or until tender. Drain any excess liquid; set aside.

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  • Meanwhile, in a Dutch oven, bring 6 cups water to boiling. Add potatoes and garlic cloves; cook 15 minutes or until potatoes are tender. Drain, reserving 1/2 cup water. Coarsely mash with potato masher. Add 3 tablespoons butter and the salt; mix well. Add as much of the reserved water to make a fluffy mixture.

  • In a large oven-going skillet, heat 1 tablespoon butter over medium heat. Add mushrooms and onion and cook, stirring occasionally, for 10 minutes. Stir in peas and carrots.

  • In a small bowl stir together remaining 1 cup vegetable broth, the soy sauce, cornstarch and Worcestershire sauce; stir into mushroom mixture in skillet. Increase heat to medium-high. Cook and stir until mixture bubbles and thickens; cook 1 minute more. Stir in cooked lentils.

  • Top vegetable mixture with mashed potatoes, spreading to edges. Dot the top of the potatoes with the remaining 1 tablespoon butter. Bake at 375° about 20 minutes or until potatoes begin to brown.

Nutrition Facts

328 calories; total fat 10g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 25mg; sodium 849mg; potassium 1274mg; carbohydrates 51g; fiber 10g; sugar 6g; protein 11g; trans fatty acidg; vitamin a 3815IU; vitamin c 24mg; thiaminmg; riboflavinmg; niacin equivalents 5mg; vitamin b6 1mg; folate 136mcg; vitamin b12mcg; calcium 55mg; iron 4mg.

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