Indian-Scented Lentil Shepherd's Pie

• 3/4 lb. (340 g) baking potatoes, chopped
• 2 cups cauliflower florets Safeway 1 lb For $1.99 thru 02/09
• 1 cup vegetable broth, divided
• 1 cup Cracker Barrel Shredded Light Double Cheddar Cheese
• 1/4 cup Kraft Sweet Onion Vinaigrette Dressing
• 1 onion, chopped
• 1 large carrot, chopped Target 2 lb For $3.00 thru 02/06
• 1 clove garlic, minced
• 2 Tbsp. curry powder
• 4 cups cooked green lentils
• 1-1/2 cups frozen peas

1. Place potatoes and cauliflower in large saucepan.
2. Add enough water to completely cover vegetables.
3. Bring to boil; simmer on medium-low heat 10 to 12 min.
4. or until potatoes are tender.
5. Drain; return to pan.
6. Add 1/4 cup broth; mash until potatoes are smooth.
7. Stir in cheese.
8. Heat oven to 350 degrees F. Heat dressing in large deep skillet on medium-high heat.
9. Add onions, carrots and garlic; cook 3 to 5 min.
10. or until carrots are crisp-tender, stirring occasionally.
11. Stir in curry powder, lentils and remaining broth; cook 3 to 5 min.
12. or until thickened.
13. Stir in peas.
14. Spoon into 8-inch square baking dish; cover with potato mixture.
15. Bake 30 to 35 min.
16. or until heated through.
17. Heat broiler.
18. Broil casserole, 6 inches from heat, 2 to 3 min.
19. or until top is golden brown.

baking potatoes, cauliflower, vegetable broth, cheddar cheese, onion, carrot, clove garlic, curry powder, frozen peas

Taken from www.kraftrecipes.com/recipes/indian-scented-lentil-shepherds-pie-151714.aspx (may not work)