Potato-Crusted Veggie Pie

PREP: 45 minutes BAKE: 50 minutes OVEN: 350°F MAKES 6 servings

1 14-ounce can vegetable broth

1 cup brown lentils, rinsed and drained

3⁄4 cup water

3 cloves garlic, minced

4 medium parsnips, peeled and cut into 1⁄2 -inch slices

1 medium red onion, cut into wedges

1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained

2 tablespoons tomato paste

1 24-ounce package refrigerated mashed potatoes

1 tablespoon snipped fresh thyme or 1⁄2 teaspoon dried thyme, crushed

1⁄4 to 1⁄3 cup milk

11⁄2 cups shredded Colby and Monterey Jack cheese or cheddar cheese (6 ounces)

1 In large saucepan combine broth, lentils, the water, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in parsnips and red onion. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes more or just until vegetables and lentils are tender. Remove from heat. Stir in undrained tomatoes and tomato paste.

2 Meanwhile, preheat oven to 350°F. In a medium bowl stir together mashed potatoes and thyme. Gradually stir in enough of the milk to make potatoes light and fluffy. Stir in 1 cup of the cheese.

3 Divide lentil mixture among 6 ungreased 12- to 15-ounce au gratin dishes. Spread potato mixture evenly over lentil mixture.

4 Bake, covered, for 45 to 50 minutes or until heated through. Sprinkle with the remaining 1⁄2 cup cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.

PER SERVING: 432 cal., 12 g total fat (6 g sat. fat), 26 mg chol., 1,003 mg sodium, 62 g carb., 16 g fiber, 21 g pro.

Vegan Icon make it vegan

Substitute soymilk for the dairy milk and desired soy cheeses for the dairy cheeses.