- 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)
- Preheat oven to 350. Grease a 9x5x3 loaf pan.
- 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.
- Add the broth, thyme, salt, and pepper. Stir in the flour until absorbed. Cook, stirring, until mixture comes to a boil.
- 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).
- 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.