Lazy Vegetarian Shepherd’s Pie

Vegetarian shepherd’s pie made with leftover mashed potatoes, lentil soup, bulgur wheat, zucchini, yellow squash, kale, and mushrooms.

Ingredients:

• cooking spray
• 1 tbsp. olive oil
• 1 medium onion, diced
• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 8 oz. button mushrooms, sliced
• 1-17.6 oz. carton Roasted Garlic Mushroom Lentil Soup
• 1 cup. kale, chopped
• 1/2 cup. bulgur
• 2 cup. prepared/leftover mashed potatoes, heated
• salt and pepper to taste

Method:

1. Pre-heat oven to 350 degrees and coat a 2-3 qt. casserole dish with cooking spray.
2. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 6 minutes. Add zucchini, squash, and mushrooms and cook 5-6 minutes more, or until soft. Add soup, kale and bulgur; reduce heat to low and cover. Simmer for 5 minutes, until mixture has thickened and kale has wilted.
3. Pour veggie and soup mixture into casserole dish. Top with mashed potatoes. Bake for 30 minutes. Turn on broiler and broil for 5 minutes before serving, or until potatoes are golden brown.

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