Tuesday, February 11, 2014

Day Nine - Lentil Shephard's Pie {vegetarian} (2.10.14)

  • 2 tablespoons oil 
  • 3/4 cup chopped onions 
  • 2 cloves garlic, minced 
  • 2 tablespoons flour 
  • 1 1/3 cups vegetable broth 
  • 1/4 teaspoon dried thyme 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon pepper 
  • 2 cups cooked lentils 
  • 1 10-oz package of frozen mixed veggies 
  • 2 cups mashed potatoes (I usually do more) 

  1. Preheat oven to 350. Grease a 9x5x3 loaf pan. 
  2. In a 1 1/2 quart saucepan, heat the oil over medium high heat. Add the onions and garlic, cook, stirring until softened, about 2 minutes. 
  3. Add the broth, thyme, salt, and pepper. Stir in the flour until absorbed. Cook, stirring, until mixture comes to a boil. 
  4. Stir in the lentils and mixed vegetables. Spoon into pan, spread the potatoes on top (you can go all fancy with this using pastry bag and decorative tips). 
  5. Bake 40 minutes or until potatoes brown on top.
We had a side salad with this dish. Whole meal was vegetarian, which is abnormal for us!


Katie: The dish was very good. I have never had lentils before and as the main ingredient in this dish, they were great. The only thing I really would have changed is add a bit more spice because I like more of a kick with my shephard's pie.

Potter: This recipe was supplied by my Uncle Tim and was our first vegetarian meal of this adventure. I'm a huge fan of shepherd's pie and this did not disappoint. For you meat eater's out there that don't think veggie dishes can be good or filling give this recipe a try. It was delicious, much better than some shepherd's pies I've had in Irish restaurants. I should point out that the original recipe only calls for 1 clove of garlic but as I love to garlic everything I cook I upped it to two cloves.