nutritional information

Per Serving:

  • Calories: 397
  • Protein: 24 g
  • Total Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 78 g
  • Cholesterol: 0 mg
  • Sodium: 635 mg
  • Fiber: 11 g
  • Sugar: 0 g

Shepherd?s Pie

8 Servings

Make potato topping: In large saucepan, combine potatoes with enough cold water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain well. In large bowl, mash potatoes with 1 cup broth and mustard, and salt and pepper to taste. Preheat oven to 350°F. Bring small saucepan of lightly salted water [...]
Potato topping
  • 3 ½ lbs. baking potatoes
  • 1 cup vegetable broth
  • 2 tsp. Dijon mustard
  • 2 Tbs. grated Cheddar cheese optional
  • 3 medium carrots, diced
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 2 cups cooked lentils
  • ⅓ cup vegetable broth
  • 1 4.5-oz. can diced low-sodium tomatoes, drained
  • 1 Tbs. tomato paste
  • ½ tsp. dried oregano
  • 1 Tbs. vegetarian Worcestershire sauce
  1. Make potato topping: In large saucepan, combine potatoes with enough cold water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain well.
  2. In large bowl, mash potatoes with 1 cup broth and mustard, and salt and pepper to taste.
  3. Preheat oven to 350°F. Bring small saucepan of lightly salted water to a boil. Add carrots, and cook 2 minutes to blanch. Drain, and set aside.
  4. Coat large skillet with cooking spray, and set over low heat. Add onion, and cook, stirring, until softened, about 2 minutes. Add garlic, and cook 15 seconds.
  5. Stir in lentils, blanched carrots, vegetable broth, tomatoes, tomato paste, oregano and Worchestershire sauce. Mix well. Cook, stirring often, until flavors have blended, about 10 minutes. Season with freshly ground pepper to taste.
  6. Lightly coat 3-qt. gratin dish or shallow casserole with cooking spray. Spoon filling into prepared dish. Top with dollops of mashed potatoes and cheese if desired. (For an elegant look, pipe topping using a pastry bag fitted with star tip.)
  7. Bake until heated through, 30 to 45 minutes. Let stand 10 to 15 minutes before serving.
March 2002

you might also like



comments

This is a great recipe. I made it tonight but used chickpeas instead of lentils because it's what I had and it came out fabulous. I also skipped the cheese. So incredibly good!

Gina - 2011-05-10 21:15:17

Really enjoyed this as one of my first vegetarian meals. I actually liked it better than traditional meat Shepard's Pie. Even my husband couldn't complain.

Marie - 2011-02-05 13:01:34

If you like this recipe, you must try Indian food. Lentils, potatoes, carrots etc are used in everyday Indian cooking. In addition it has spices such as turmeric that are believed to have medicinal properties.

Bobby - 2010-01-12 13:47:39

This vegan hot bar near where I study (University of London) does this with adzuki beans which I think are a bit better suited than lentils. Try swede instead of some potatoes too!

Ann - 2010-01-06 17:32:49

This recipe is very tasty and a good starting point for variations. I used half baking and half sweet potatoes and warmed plain almond milk instead of broth in the topping. In the filling I added some frozen peas. It came out really well, although I think next time I will make half the amount of topping and add an extra cup of lentils.

Beth - 2011-10-10 22:03:53