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SideChef
Recipes
Beans & Legumes
Vegetarian Shepherd's Pie
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18 INGREDIENTS • 14 STEPS • 1HR

Vegetarian Shepherd's Pie

Recipe

5.0

1 rating
Meaty AND meatless? Oh yes. Savory mushrooms and earthy lentils provide the "meat" for this delicious pie.
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Meaty AND meatless? Oh yes. Savory mushrooms and earthy lentils provide the "meat" for this delicious pie.
author_avatar
Wok and Gong
Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style.
https://www.youtube.com/channel/UC12F7k9Cfak31UeIa7sID9g

1HR

Total Time

$3.11

Cost Per Serving

Ingredients

Servings
4
us / metric
Butternut Squash
1/2
Butternut Squash
Russet Potato
2
Russet Potatoes
Butter
2 Tbsp
Butter
Olive Oil
1 Tbsp
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Onion
1
Large Onion, chopped
Garlic
3 cloves
Garlic, minced
Carrot
3
Small Carrots, chopped
Celery
2 stalks
Celery, chopped
Mushroom
2 cups
Mushrooms
Fresh Thyme
1 Tbsp
Fresh Thyme
Tomato Paste
1 tsp
Tomato Paste
Worcestershire Sauce
1 Tbsp
Worcestershire Sauce
French Green Lentils
1/2 cup
French Green Lentils, cooked
Breadcrumbs
1/2 cup
Breadcrumbs
Egg
2

Sponsored

Eggland's Best Classic Eggs
Fresh Parsley
1 handful
Fresh Parsley, chopped

Nutrition Per Serving

VIEW ALL
Calories
208
Fat
9.9 g
Protein
7.6 g
Carbs
22.9 g
Love This Recipe?
Add to plan
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Vegetarian Shepherd's Pie
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author_avatar
Wok and Gong
Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style.
https://www.youtube.com/channel/UC12F7k9Cfak31UeIa7sID9g

Cooking Instructions

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step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Cut off the end of the Butternut Squash (1/2).
step 2 Cut off the end of the Butternut Squash (1/2).
step 3
Peel the butternut squash, scoop out the seeds and cut into large chunks.
step 3 Peel the butternut squash, scoop out the seeds and cut into large chunks.
step 4
Peel and cut the Russet Potatoes (2) into cubes.
step 4 Peel and cut the Russet Potatoes (2) into cubes.
step 5
Put the cubed potatoes and butternut squash in a pot and submerge with water.
step 5 Put the cubed potatoes and butternut squash in a pot and submerge with water.
step 6
Season water with a large pinch of salt and cook until tender.
step 6 Season water with a large pinch of salt and cook until tender.
step 7
In a heated pan, add Olive Oil (1 Tbsp), Onion (1) and Garlic (3 cloves). Cook gently until translucent.
step 7 In a heated pan, add Olive Oil (1 Tbsp), Onion (1) and Garlic (3 cloves). Cook gently until translucent.
step 8
Add Carrots (3) and Celery (2 stalks). Season with Salt (to taste) and Ground Black Pepper (to taste). Saute for 10 minutes, but do not brown.
step 8 Add Carrots (3) and Celery (2 stalks). Season with Salt (to taste) and Ground Black Pepper (to taste). Saute for 10 minutes, but do not brown.
step 9
Add Mushrooms (2 cups), Fresh Thyme (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). And allow it to cook down. Then add Tomato Paste (1 tsp) and Worcestershire Sauce (1 Tbsp). Turn off the heat and set the vegetable mixture aside.
step 9 Add Mushrooms (2 cups), Fresh Thyme (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). And allow it to cook down. Then add Tomato Paste (1 tsp) and Worcestershire Sauce (1 Tbsp). Turn off the heat and set the vegetable mixture aside.
step 10
In a large bowl, combine French Green Lentils (1/2 cup), Breadcrumbs (1/2 cup), Eggland's Best Classic Eggs (2), Fresh Parsley (1 handful) mix well. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 10 In a large bowl, combine French Green Lentils (1/2 cup), Breadcrumbs (1/2 cup), Eggland's Best Classic Eggs (2), Fresh Parsley (1 handful) mix well. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 11
Add in mushrooms mixture.
step 11 Add in mushrooms mixture.
step 12
When the potatoes and squash are done, drain, season with Salt (to taste) and Ground Black Pepper (to taste). Add Butter (2 Tbsp) and olive oil. Mash until the mixture are smooth.
step 12 When the potatoes and squash are done, drain, season with Salt (to taste) and Ground Black Pepper (to taste). Add Butter (2 Tbsp) and olive oil. Mash until the mixture are smooth.
step 13
In a casserole pan, even out the filling. Pile topping in the middle and spread evenly. Put in the oven for 25 minutes. The pie should be golden on top.
step 13 In a casserole pan, even out the filling. Pile topping in the middle and spread evenly. Put in the oven for 25 minutes. The pie should be golden on top.
step 14
Serve and enjoy!
step 14 Serve and enjoy!

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Tags

Beans & Legumes
American
Comfort Food
Lunch
British
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegetarian
Potatoes
Vegetables
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