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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Glori-B's Note:

    I found the original of this recipe on, a blog about Kosher foods. I tailored it to our likes and dietary constraints. Then in another episode of rushing in where angels fear to tread, I doubled the recipe and served it at a congregational dinner. Lots of lip-smacks from the crowd. Yay, we have a winner!

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    Units: US | Metric


    1. 1
      Heat oven to 375 degrees.
    2. 2
      Boil water for mashed potatoes. When boiling, add instant mashed potatoes and set aside.
    3. 3
      Cook lentils and bay leaves in water for about 15-20 minutes. (Bring to boil, then reduce heat to simmer.) Get them soft, but not mushy. Test for done-ness; pour off any excess water.
    4. 4
      Dice onion, saute in olive oil; when softened, add peas and carrots, cook until tender; then add cooked lentils and the rest of the ingredients. Adjust seasonings.
    5. 5
      Coat 2 quart casserole with cooking spray or oil. Load in lentil mixture, spread evenly in pan. Top with mashed potatoes, creating swirls with a spatula or spoon for browning.
    6. 6
      Bake for about 30 minutes. Serve hot. Top with more fresh parsley or cheddar cheese if desired.

    Ratings & Reviews:


    Nutritional Facts for Vegetarian Shepherd's Pie

    Serving Size: 1 (306 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 204.6
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 78.9 mg
    Total Carbohydrate 37.9 g
    Dietary Fiber 5.8 g
    Sugars 3.0 g
    Protein 6.7 g

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