This shepherd’s pie is similar to my crock pot shepherd’s pie, but this version uses lentils along with the meat, and uses no canned cream of mushroom soup, which skipping that was easier than I thought. I didn’t even make up my own cream of mushroom from scratch or anything, all I did was substitute cheddar cheese for it!
If you’re looking for a cheap meal…well potatoes, a little meat, and lentils is super frugal.
If you’re looking for a tasty meal that’s also filling….yup, one 9 X 13 pan of this lasts our family currently of 4, for 2 full meals.
If you’re looking for a healthy meal…well there’s veggies, protein (both meat and lentils), and lots of fiber!
~Mashed potatoes – I made about 6 potatoes worth.
~1 lb. ground hamburger or turkey meat
~1 cup of dry lentils, red or brown (cook according to package directions before using)
~1 bell pepper
~1 celery stalk with leaves
~1 can of corn (or use frozen corn)
~2 cups shredded sharp cheddar cheese
~Worcestershire sauce to taste (I like lots!)
Chop the veggies. Brown the meat and cook the veggies with it. Once the meat and veggies are cooked, add the cooked lentils, put them in the bottom of a glass 9 X 13 pan. Next sprinkle the cheese, then layer the mashed potatoes on top. Bake at 325 F for about 25 minutes or until hot all the way through and bubbly.
Keeping it ultra frugal?
~Use leftover mashed potatoes.
~Instead of pealing your potatoes scrub them and keep the peals on, that’s not only less wasteful it’s also where most of the nutrition and fiber is.
~After chopping up your veggies, save the onion skin and pepper core and seeds for making veggie broth.