Memorial Day Recipes

Vegetarian Shepherd's Pie

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Vegetarian Shepherd's Pie

Rating:

(1 vote) 3 1

Enjoy a healthy, meatless version of Shepherd's Pie with lentils, garlic, parsnips, and red onion.

Ingredients

  • 1 can (14 oz.) vegetable broth
  • 3/4 C. water
  • 1 C. dry lentils, rinsed and drained
  • 3 cloves garlic, minced
  • 1 1/2 lbs. Parsnips, peeled and cut into 1/2" slice
  • 1 med. red onion, cut into wedges
  • 1 can (14 1/2 oz.) Italian-style diced tomatoes
  • 3 Tbsp. tomato paste
  • 4 med. potatoes, peeled and cut up
  • 3 Tbsp. butter or margarine
  • 1/2 tsp. dried thyme
  • 1 tsp. salt
  • 1/4 to 1/3 C. milk
  • 1 1/2 C. shredded Colby cheese

Directions

In a large pot, add broth, water, lentils and garlic. Bring mixture to boiling; lower heat and cover. Simmer for 20 mins. Add parsnips and onions. Return mixture to boiling; lower heat and cover. Simmer for 15 mins or until veggies and lentils are tender. Remove pot from heat. Stir in tomatoes and tomato paste. In a 2 qt. saucepan, cook potatoes in salted water to cover for 20-25 mins or until tender; drain. Mash potatoes with a potato masher or whip with an electric mixer. Add butter, thyme, and salt. Gradually beat in enough milk to get a fluffy consistency. Stir in 1 C. of cheese until melted. Spread lentil mixture into an oblong or appropriate size casserole. Top with potato mixture. Cover with foil and bake at 350°F for 30 mins or until heated thoroughly. Uncover and sprinkle with 1/2 C. cheese. Bake 5 mins longer or until cheese melts. Yield: 6 servings.

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Reviews (1)

  • I have never liked Shepard's Pie, but this sounds much better. I am saving this vegetarian one to try sometime soon. Thanks for the recipe.

    Flag as inappropriate Sheryll_Rufus  |  May 9, 2010

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