Almost Meatless Shepherd's Pie

Janet Groene's
Meat Stretcher Shepherd’s Pie  
     Just a half pound of ground beef or turkey adds substance and flavor to this lentil dish.  Buy mashed potatoes readymade or just add hot water to flavored instant potatoes  and let them steep in a covered bowl while flavors blend. 
   Traditionally, shepherd’s pie is baked in the oven to put a golden glow on the mashed potato topping, but this can also be made in a skillet. It just won't brown on top.

1/2 pound lean ground meat or turkey
½ pound fresh mushrooms, chopped
Medium onion, diced
1 teaspoon minced garlic
½ stick butter, divided
½ cup lentils
1 teaspoon crumbled rosemary
1 cup water
1 beef, chicken or vegetable bouillon cube
2 tablespoons soy sauce
1 cup water
1 tablespoon plus 1 teaspoon cornstarch
1 to 1 1/2 cups frozen peas, thawed
6 servings mashed potatoes
Liquid margarine

    In a large skillet sizzle meat, mushrooms, onion and garlic in half the butter. Stir in lentils to coat. Add water, rosemary and bouillon, bring to a boil and stir to dissolve bouillon. Cover, reduce heat and simmer 30 minutes or until lentils are tender. Stir cornstarch into a mixture of water and soy sauce and stir into lentils until mixture thickens.
    Fold in peas and top with mashed potatoes. Squeeze liquid margarine over potatoes.   Cover and heat through.  If using an oven-proof skillet, bake at 400 degrees just until potatoes begin to brown. Serves 6.


See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com