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Shepherd's Pie Recipe

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This recipe for Shepherd's Pie, by , is from Dat's A Good One! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephanie Bowcott


2 Tbsp cornstarch
1 Tbsp sugar
1 1/2 tsp bouillon
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/8 tsp cayenne
Dried or canned lentils for the base
Mashed potatoes
In-season vegetables

The amounts of the lentils, vegetables and cheese vary based on the size of the dish and the number of pies you want to make. Each layer should be thick enough to create a solid layer in the pan you use.

Prepare lentils for the base - keep the extra water.
Add a few Tbsp Shepherd's Pie mix to the lentil base.
Add a layer of seasonal vegetables.
Add another layer of mashed potatoes on top of the vegetables.
You can substitute the potatoes for mashed cauliflower.

Bake in a 350 F oven for 20 minutes.
Add optional layer of shredded cheese.
Bake until the cheese is melted.

Stephanie usually makes about 10 pies at a time and freezes them for a busy night down the road.
Make in reusable foil pans and cover with foil for the freezer.
Don't add the cheese layer to the freezer versions as the cheese should be added prior to eating.
To use the frozen pies, thaw on the counter, add shredded cheese to the top and bake at 350 F until heated through.
Can be made with meat if desired.

Personal Notes:
Personal Notes:
This is another fabulous dinner item! Nutritious and easy to make in larger batches. This is Madison's favourite dinner! Great for Brownie and Spark night.




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