Healthy Shepherds Pie with Lentils Recipe

Since I'm in love with comfort foods, I've been playing with a Shepherds Pie recipe while trying to get in as much fiber and protein as possible and still keep all the flavor!  I've created an amazing recipe and after multiple requests, I'm posting it here. :)  I encourage you all to experiment and try new things with your food!

Shepherds Pie with Lentils

Prep time 30 min, Cook time 45 min
Pre heat Oven to 375

1.25 pounds 99% Fat Free Ground Turkey
1 cup Lentils dry
1 Zuchinni / squash
2 large carrots
1 medium to large White Onion
1 can cut Green Beans
1 basket sliced mushrooms
2 tbs chopped fresh parsley
1/4 tsp dried thyme
2 cloves garlic
1tbsp Olive Oil
1 tsp Salt
1 tsp Pepper
2 cups Cauliflower raw
1 cup Shredded Cheddar Cheese
1 tbsp Butter or more to taste
4 red skin potatoes
1/2 cup Low Fat Milk less or more as needed

1. Peel potatoes and chop cauliflower into same size pieces, add to large pot of water and boil until tender. Drain, put cauliflower into blender with small amount of milk and blend until smooth.  Add more milk as needed until smooth, not runny.  Add cauliflower mash to potatoes and mash with milk and butter to taste.


2. In a medium pot add 2 cups water to 1 cup lentils and 1/2 cube chicken boullion.  Stir, bring to a low boil and simmer low until almost tender.  You don't want to fully cook them. (10 min).  Drain and save juice.  Add 2 tablespoons of flour slowly to some lentil juice to create a gravy.  You'll need 2 tablespoons of gravy, save for later.
    
3. Chop onion, shred carrots add to large skillet with olive oil.  Saute until soft.  Chop parsley and garlic. Stir in ground turkey, parsley and garlic.  Chop zuchinni and mushrooms.  Once turkey is almost browned and broken up, add zucchini and mushrooms.  Cook for 5 min.  Salt and pepper to taste.  Add in gravy mixture.


4.  Put meat mixture into 9x13 dish, sprinkle cheese over meat.  Drain green beans and add to top.  Spread "mashed potato" mixture over all.  Cut up butter into small cubes and place randomly over top. 


5. Bake 375 for 30 min or until potatoes have browned slightly.  If you are preparing this for another day, skip this step.  Let mixture cool, cover and put in fridge.  On the day you're eating, remove dish from fridge and let it sit on counter for 10 min to take the chill off.  Put in oven to heat through and brown top.  If needed you can put under broiler for 5 min to brown slightly.

Nutrition Facts

Serving Size: 1/7 dish

Amount per Serving

Calories 239

Calories from Fat 56.7

Total Fat 6.3g

       Saturated Fat 3.11g

Cholesterol 16.43mg

Sodium 472.36mg

Total Carbohydrate 21.03g

       Dietary Fiber 8.71g

       Sugars 5.48g