Vegetarian Shepherd's-Style Pie

Vegetarian Shepherd's-Style Pie created by Sassy J

yum

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • In a large pot, add broth, water, lentils and garlic.
  • Bring mixture to boiling; lower heat and cover.
  • Simmer for 20 minutes.
  • Add parsnips and onions.
  • Return mixture to boiling; lower heat and cover.
  • Simmer for 15 minutes or until veggies and lentils are tender.
  • Remove pot from heat.
  • Stir in tomatoes and tomato paste.
  • In a 2-quart saucepan, cook potatoes in salted water to cover for 20-25 minutes 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 cup 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 degrees for 30 minutes or until heated thoroughly.
  • Uncover and sprinkle with 1/2 cup cheese.
  • Bake 5 minutes longer or until cheese melts.
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  1. Sassy J
    Vegetarian Shepherd's-Style Pie Created by Sassy J
  2. Sassy J
    This was even better than I had hoped. I wasn't sure I would like so much parsnip, but I did. Sumptuous comfort food that sticks to your ribs.
  3. sofie-a-toast
    Great idea - loved the lentils here. Next time I will cook the parsnips a bit beforehand and reduce the thyme. Thanks!
  4. Dr. Jenny
    Vegetarian Shepherd's-Style Pie Created by Dr. Jenny
  5. Dr. Jenny
    We made this shepherd's pie on St. Patrick's Day and enjoyed it very much. I thought the parsnips were a really nice addition. I could see adding in a little carrot and peas as well to get in a few more veggies. Thanks for posting.
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