Farmer's Pie (Vegetarian Shepherd's Pie)

Recipe by CookOnSunday
READY IN: 1hr 15mins




  • Preheat oven to 400 degrees F.
  • Put lentils, rice, 4 cups of water and bouillon together in a medium pot over high heat.
  • 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.
  • 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.
  • Add butter, salt and milk and use a potato masher to smash potatoes to your desired smoothness.
  • 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.
  • 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.
  • Cover the baking dish with foil and place in the center of the oven.
  • Bake for 25 minutes covered, then remove foil and bake for 5 more minutes.
  • Remove from oven and serve hot.