Lentil/ Zucchini Shepherd's Pie
Updated: Apr 17, 2018
As I continue to guide my family into a healthier path; I decided to implement Meatless Monday’s in our house.
At first it was quite overwhelming. For a moment there I thought... I’m crazy 😜.
Especially being Brazilian. As you know, we are famous for our meat dishes; and I LOVE a juicy steak.
Coming up with a fulfilling meal, that was meatless and kid friendly, felt impossible.
With that being said; every Monday I will be sharing with you my recipes, and I will let you know if I earned “kid approval” (this is very important; since I’m not cooking two separate meals).
Today’s suggestion is: Lentil/Zucchini Shepherd’s Pie with Cauliflower Rice and Steam Broccoli ( My son loves it).
Lentils have a number of benefits, like controlling diabetes, lowering blood sugar and cholesterol. It is a great source of protein, and if you are looking to loose weight, lentils can help by improving your digestive system, increasing energy, and aiding weight loss.
1 large diced zucchini
1 tsp of avocado oil
2 1/2 cups of steamed lentils ( I use ready to eat lentils from Trader Joe’s).
1/2 cup of Kalamata olives (optional).
6 small white potatoes
3 garlic cloves
2 tbsp butter
1 cup Parmesan cheese
1/2 cup milk
Salt & pepper to taste
FOR POTATO LAYER:
Peel potatoes and chop into small pieces. Place chopped potatoes in a large pot of lightly salted water. Bring to a boil and cook until potatoes are tender (about 15 - 20 minutes).
Drain water from pot. Melt butter in a sauce pan with one fine diced garlic clove and add to potatoes. Mash potatoes until creamy and no lumps remain. Cover potatoes and set aside.
Preheat oven to 375° F. Grease a 9x13 inch baking dish with non-stick spray.
FOR LENTIL/ ZUCCHINI LAYER:
In a large 12-inch skillet, over medium-high heat, add diced zucchini, garlic, salt and pepper. Stir and cook 1 minute. Stir in olives and cooked lentils and reduce heat to medium-low. Cook another 3 to 5 minutes or until heated through.
Pour lentil mixture into prepared pan. Spread mashed potatoes evenly over the top. Top potatoes with Parmesan cheese.
Bake, uncovered, for 35 minutes until casserole is hot and bubbly. Remove from oven and let stand 10 minutes before serving.