Vegetarian Shepard’s Pie

v1 1

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v1

“By posting this recipe I am entering a recipe contest sponsored by Progresso and am eligible to win prizes associated with the contest. I was not compensated for my time.”

If you’ve never heard of bone broth, you’ve been living under a rock, at least in the foodie world. Progresso recently came out with a cooking stock to rival your homemade bone broth- made by simmering real bones, vegetables, and herbs- same great taste but without any effort on your part. The Progresso Cooking Stocks are made without artificial flavors and come in chicken, unsalted chicken, and vegetable. They serve as a great base to a recipe or are perfect for sipping.

v2

Since we are into the winter season I wanted to create a hearty, warming dish and decide to make a vegetarian shepherd’s pie with a vegan option- simply omit parmesan cheese. I used lentils- cooked in the Progresso Cooking Stocks for the  base and added in veggies. I forgot to add my frozen peas- when I make it again they will be there! Also instead of the traditional heavy potato topping I opted for a mashed cauliflower topping. This recipe served as dinner on a Sunday night and then lunch for the week- perfect for meal prepping. Try out the Progresso Cooking Stocks in more delicious recipes from the Reduxers linked below!

v3

Ingredients:
Topping:
1 head cauliflower
½ cup milk
¼ cup vegetable Progresso Cooking Stock
¼ cup grated parmesan cheese (can omit if vegan)
1 tsp garlic powder
Filling:
1½ cups uncooked lentils
Progresso Cooking Stock
1 yellow onion
5 carrots
10 oz mushrooms
1 tsp basil
1 tsp garlic powder
1 TBSP balsamic vinegar
1 TBSP butter
1 TBSP tomato paste
Handful of scallions
1 TBSP Worcestershire sauce

Directions:

  1. Cook lentils in cooking stock
  2. Cut all veggies- cauliflower, onions, carrots, mushrooms
  3. Steam cauliflower
  4. Measure milk, broth, parmesan (if using), and garlic for cauliflower mash topping
  5. Once cauliflower is cooked, puree with above topping ingredients, set aside
  6. Start cooking onions and carrots in 1 TBSP butter
  7. Add mushrooms and continue to sauté
  8. Add sauce- balsamic vinegar, tomato paste, and Worcestershire sauce to cooking veggies
  9. Finish cooking vegetables in the sauce until done
  10. Combine veggies and cooked lentils in 13×9 pan
  11. Spread evenly and then add mashed cauliflower topping
  12. Spread evenly and top with scallions
  13. Broil for 10-15 minutes until top starts to brown slightly
  14. Serve warm or reheat and eat throughout the week

v4

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

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