Guest Post: Perfectly Portioned Lentil Shepherds Pie

Hello Carrots ?n’ Cake readers!

For those of you who do not recognize me, my name is Meghann and I am a very single recent college graduate who is learning to live on my own in the ?real world.’ After graduation I went straight to a desk job where I forgot how to say no to the daily office cake and subsequently packed on 20 or so pounds within my first 6 months in the position. Not good. But, thanks to a new found love for running and healthy eating I have thankfully lost the weight and am currently chronicling my journey on my blog, The Inner Workings of a College Graduate.

I have a passion for food that runs deep and I love to rewind after a long day at work by cooking up a storm in the kitchen. Unfortunately, as I live by myself, I find it hard to keep up with all of the leftovers my great meals tend to produce. So, to combat my overflowing freezer I have taken to scaling back meals to fit a single person. I call them Perfectly Portioned for One meals and I try to come up with a new one each week.

My favorite thus far has been my Perfectly Portioned Lentil Shepherds Pie, which I would love to share with all of you right now. This meal is healthy and delicious while still being the perfect amount for one person! The best part is you can eat the whole thing and not feel guilty about returning to the stove to pick at the left overs. Enjoy!

Perfectly Portioned Lentil Shepherds Pie

I have a mini bread loaf pan that comes in handy from time to time. I would never make bread in it, but for random times like these it is the perfect size. I received my mini pan in a baking gift set, but I have seen them sold individually at Wal-Mart and Target.

Ingredients:

? 3/4 cup cooked Lentils

? ¼ of a small Onion

? 1/4 cup Chicken Broth (all I had, but vegetable broth if you want to make it vegetarian)

? 1 tablespoon WW Flour

? 1/4 cup Corn

? 1/4 cup of Green Beans ( or Peas)

? 1 small Sweet Potato

? Cheese (I used my fave reduced fat Jalapeno Cheese)

? Salt

? Pepper

? Oregano

? Garlic Salt

Directions:

1. On the stove top heat up the lentils and onion.

2. In a small bowl mix the chicken broth and flour and pour over the lentils

3. Bring to a boil, then simmer for 5 -10 minutes or until sauce reduces

4. Once sauce appears thick add the corn, green beans and spices

5. Peel the sweet potato and microwave for 4 minutes

6. Mash the soft sweet potato with some chicken broth

7. Place the lentil combination in the mini loaf pan and then layer mashed sweet potato on top.

8. Bake at 375 for 10 minutes, remove top with cheese and bake for 5 more minutes

I enjoyed my Shepherds Pie with a healthy side of boiled Bok Choy.

This is a great meal and really does not take long to make.

Thank you Tina for allowing me to do a guest post. This has been fun!