Indian-Scented Lentil Shepherd's Pie

• 2 qt. baking potatoes, peeled, chopped
• 2 qt. cauliflower florets
• 1 qt. 25%-less-sodium chicken broth, divided
• 3 cups Kraft Shredded Cheddar Cheese
• 1 cup Kraft Calorie-Wise Zesty Italian Dressing
• 1 qt. carrots, peeled, chopped
• 1 qt. onions, chopped
• 2 tsp. garlic, minced
• 1/2 cup curry powder
• 1 gal. Cooked green lentils
• 1-1/2 qt. frozen peas

1. Bring potatoes and cauliflower to a boil in large saucepan of water; simmer on medium-low heat 10 to 12 min.
2. or until potatoes are tender.
3. Drain; return to pan.
4. Add 1 cup (250 mL) broth (or 1/4 cup 50 mL broth for trial recipe).
5. Mash until smooth; stir in cheese.
6. Heat dressing in large deep skillet on medium-high heat.
7. Add carrots, onions and garlic; saute 3 to 5 min.
8. or until carrots are crisp-tender.
9. Stir in curry, lentils and remaining broth; cook 3 to 5 min.
10. or until slightly thickened.
11. Stir in peas.
12. Spoon lentil mixture into 4 (8-inch/2-L) square baking dishes or into 2 large (4-L) baking dishes (or into 1 8-inch/2-L baking dish for trial recipe).
13. Top with potato mixture.
14. Bake in 350 degrees F (180 degrees C) standard oven 30 to 35 min.
15. or until heated through.
16. Transfer dishes to broiler.
17. Broil 2 to 3 min.
18. or until tops are golden brown.

baking potatoes, cauliflower florets, cheddar cheese, italian dressing, carrots, onions, garlic, curry powder, frozen peas

Taken from www.kraftrecipes.com/recipes/indian-scented-lentil-shepherds-pie-158586.aspx (may not work)