“By posting this recipe I am entering a recipe contest sponsored by Progresso and am eligible to win prizes associated with the contest. I was not compensated for my time.”
If you’ve never heard of bone broth, you’ve been living under a rock, at least in the foodie world. Progresso recently came out with a cooking stock to rival your homemade bone broth- made by simmering real bones, vegetables, and herbs- same great taste but without any effort on your part. The Progresso Cooking Stocks are made without artificial flavors and come in chicken, unsalted chicken, and vegetable. They serve as a great base to a recipe or are perfect for sipping.
Since we are into the winter season I wanted to create a hearty, warming dish and decide to make a vegetarian shepherd’s pie with a vegan option- simply omit parmesan cheese. I used lentils- cooked in the Progresso Cooking Stocks for the base and added in veggies. I forgot to add my frozen peas- when I make it again they will be there! Also instead of the traditional heavy potato topping I opted for a mashed cauliflower topping. This recipe served as dinner on a Sunday night and then lunch for the week- perfect for meal prepping. Try out the Progresso Cooking Stocks in more delicious recipes from the Reduxers linked below!
Ingredients:
Topping:
1 head cauliflower
½ cup milk
¼ cup vegetable Progresso Cooking Stock
¼ cup grated parmesan cheese (can omit if vegan)
1 tsp garlic powder
Filling:
1½ cups uncooked lentils
Progresso Cooking Stock
1 yellow onion
5 carrots
10 oz mushrooms
1 tsp basil
1 tsp garlic powder
1 TBSP balsamic vinegar
1 TBSP butter
1 TBSP tomato paste
Handful of scallions
1 TBSP Worcestershire sauce
Directions:
- Cook lentils in cooking stock
- Cut all veggies- cauliflower, onions, carrots, mushrooms
- Steam cauliflower
- Measure milk, broth, parmesan (if using), and garlic for cauliflower mash topping
- Once cauliflower is cooked, puree with above topping ingredients, set aside
- Start cooking onions and carrots in 1 TBSP butter
- Add mushrooms and continue to sauté
- Add sauce- balsamic vinegar, tomato paste, and Worcestershire sauce to cooking veggies
- Finish cooking vegetables in the sauce until done
- Combine veggies and cooked lentils in 13×9 pan
- Spread evenly and then add mashed cauliflower topping
- Spread evenly and top with scallions
- Broil for 10-15 minutes until top starts to brown slightly
- Serve warm or reheat and eat throughout the week
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