"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

SHEPHERD'S PIE (Vegetarian Version) Recipe

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This recipe for SHEPHERD'S PIE (Vegetarian Version), by , is from Life is What You Bake It!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
3/4 cup chopped onion
1 clove garlic, minced
2 tablespoons all-purpose flour
1 1/3 cups vegetable broth
1/4 teaspoon dried thyme
1/8 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
2 cups cooked brown lentils
One 10-ounce package frozen mixed vegetables, partially cooked
2 cups mashed potatoes

Directions:
Directions:
Preheat oven to 350. Grease a 9 x 5 x 3-inch loaf pan. In a 1 1/2-quart saucepan, heat oil over medium-high heat. Add onion & garlic; cook, stirring, until mixture comes to a boil. Stir in the lentils & mixed vegetables. Spoon into pan. Top casserole w/mashed potatoes, spreading to edges of pan leaving a hole in center to vent. Bake uncovered 40 minutes or until potatoes are browned on top.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour 20 minutes
Personal Notes:
Personal Notes:
We haven't tried too many vegetarian dishes, but we LOVE this one. I made this for grandpa Bill once, a true meat and potatoes kind of guy. While we were enjoying dinner, I told him there was no meat in the dish. The look on his face was absolutely priceless!

 

 

 

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