Vegetarian Shepherd's-style Pie

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (14 ounce) can vegetable broth
• 3/4 cup water
• 1 cup dry lentils, rinsed and drained
• 3 garlic cloves, minced
• 1 1/2 lbs parsnips, peeled and cut into 1/2 inch slices
• 1 medium red onion, cut into wedges
• 1 (14 1/2 ounce) can italian-style diced tomatoes
• 3 tablespoons tomato paste
• 4 medium potatoes, peeled and cut up
• 3 tablespoons butter or 3 tablespoons margarine
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/4-1/3 cup milk
• 1 1/2 cups shredded colby cheese

Recipe

• 1 in a large pot, add broth, water, lentils and garlic.
• 2 bring mixture to boiling; lower heat and cover.
• 3 simmer for 20 minutes.
• 4 add parsnips and onions.
• 5 return mixture to boiling; lower heat and cover.
• 6 simmer for 15 minutes or until veggies and lentils are tender.
• 7 remove pot from heat.
• 8 stir in tomatoes and tomato paste.
• 9 in a 2-quart saucepan, cook potatoes in salted water to cover for 20-25 minutes or until tender; drain.
• 10 mash potatoes with a potato masher or whip with an electric mixer.
• 11 add butter, thyme, and salt.
• 12 gradually beat in enough milk to get a fluffy consistency.
• 13 stir in 1 cup of cheese until melted.
• 14 spread lentil mixture into an oblong or appropriate size casserole.
• 15 top with potato mixture.
• 16 cover with foil and bake at 350 degrees for 30 minutes or until heated thoroughly.
• 17 uncover and sprinkle with 1/2 cup cheese.
• 18 bake 5 minutes longer or until cheese melts.