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    You are in: Home / Recipes / Farmer's Pie (Vegetarian Shepherd's Pie) Recipe
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    Farmer's Pie (Vegetarian Shepherd's Pie)

    Farmer's Pie (Vegetarian Shepherd's Pie). Photo by CookOnSunday

    1/1 Photo of Farmer's Pie (Vegetarian Shepherd's Pie)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    CookOnSunday's Note:

    I love lentils! After making some lentil meatloaf (http://www.food.com/recipe/really-good-vegetarian-meatloaf-really-33921) and lentil and rice tacos (http://www.food.com/recipe/easy-inexpensive-lentil-tacos-304604) I wanted to expand my use of lentils to my all-time favorite dish: Shepherd's Pie! This recipe is vegetarian, wheat free and very versatile. It was a hit with my guests tonight and my carnivorous young boys had seconds. My only regret is that they ate it all!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees F.
    2. 2
      Put lentils, rice, 4 cups of water and bouillon together in a medium pot over high heat.
    3. 3
      Bring to a boil, then turn down heat to simmer. Stir occasionally, cover and cook until rice and lentils are soft, about 20 minutes. Stir in rosemary and thyme and set aside.
    4. 4
      While lentils cook: Boil potatoes in another pot of water until tender when pierced with a fork. Drain and return to pot over low heat.
    5. 5
      Add butter, salt and milk and use a potato masher to smash potatoes to your desired smoothness.
    6. 6
      In a medium pan heat olive oil over medium heat. Add onions, carrots and squash (or other vegetables you like). Cook until onions are tender.
    7. 7
      Cover the bottom of an 8x8 glass baking dish with all of the the lentil and rice mixture. Next add a layer using all of the vegetables, add the frozen peas on top. Last carefully cover the layers with mashed potatoes, a spoonful at a time using a rubber spatula.
    8. 8
      Cover the baking dish with foil and place in the center of the oven.
    9. 9
      Bake for 25 minutes covered, then remove foil and bake for 5 more minutes.
    10. 10
      Remove from oven and serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Farmer's Pie (Vegetarian Shepherd's Pie)

    Serving Size: 1 (465 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 492.4
     
    Calories from Fat 171
    34%
    Total Fat 19.0 g
    29%
    Saturated Fat 10.6 g
    53%
    Cholesterol 43.5 mg
    14%
    Sodium 450.4 mg
    18%
    Total Carbohydrate 68.8 g
    22%
    Dietary Fiber 12.0 g
    48%
    Sugars 4.5 g
    18%
    Protein 12.7 g
    25%

    The following items or measurements are not included:

    vegetable bouillon cubes

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