Print

Vegetarian Shepherd’s Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a comforting and hearty Vegetarian Shepherd’s Pie II, a delicious meatless twist on the classic dish. This version combines protein-rich lentils, barley, and flavorful vegetables, topped with creamy mashed potatoes for a satisfying meal the whole family will love

Ingredients

  • 2 cups vegetable broth, divided
  • ½ cup dry lentils
  • ¼ cup pearl barley
  • 1 teaspoon yeast extract spread (such as Marmite or Vegemite)
  • 1 large carrot, diced
  • ½ onion, finely chopped
  • ½ cup walnuts, coarsely chopped
  • 3 potatoes, chopped
  • 1 teaspoon all-purpose flour
  • ½ teaspoon water
  • Salt and freshly ground black pepper, to taste

Instructions

  • Preheat Oven: Set oven to 350°F (175°C).
  • Cook Lentils and Barley: Simmer lentils, barley, and yeast extract in 1¼ cups of vegetable broth for 30 minutes until tender.
  • Prepare Vegetable Mixture: In a separate pan, cook the carrot, onion, and walnuts in the remaining ¾ cup vegetable broth for 15 minutes.
  • Cook Potatoes: Boil the chopped potatoes in salted water for 15 minutes until tender. Drain and mash.
  • Thicken Sauce: Mix flour with water to create a slurry, stir into the carrot mixture, and simmer until thickened.
  • Combine Mixtures: Stir lentil-barley mixture into the thickened vegetables. Season with salt and pepper.
  • Assemble the Pie: Spread the vegetable mixture in a greased baking dish. Top with mashed potatoes.
  • Bake: Cook for 20–25 minutes until golden brown.
  • Serve: Let cool slightly and enjoy warm.

Notes

  • Add peas, mushrooms, or bell peppers for extra flavor.
  • Substitute mashed potatoes with mashed sweet potatoes for a unique twist.
  • Make it vegan by using plant-based butter in the mashed potatoes.
  • For a crispy topping, brush with melted butter and broil for 5 minutes before serving.

Find it online: https://chocolatecoveredamy.com/vegetarian-shepherds-pie/