Vegetarian Shepherd's Pie | Recipes | Cook for Your Life
lentils, carrots, celetry, potatoes- Vegetarian Shepherd's Pie- anti-cancer recipes- cook for your life

Vegetarian Shepherd’s Pie

4.4
Rated 4.4 out of 5
4.4 out of 5 stars (based on 13 reviews)
Clock Icon for Prep Time 20 min prep
Clock Icon for Prep Time 110 min total
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

This is a modern spin on a classic dish. With lentils, green beans, and herbs like thyme and rosemary, this vegetarian recipe not only provides the hearty meal you look for in a shepherd’s...

Ingredients

  • 2 pounds Yukon Gold or Idaho potatoes, cut into quarters
  • 3 tablespoons butter
  • ¾ cups uncooked brown or green lentils, rinsed
  • 2 cups vegetable stock
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary leaves
  • ½ cup diced celery
  • ½ cup diced carrots
  • ½ cup sliced green beans
  • ½ cup corn kernels
  • Salt and pepper to taste
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Nutrition Facts

Calories

279 cals

Fat

7 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

47 g

Sugar

3 g

Fiber

7 g

Protein

10 g

Sodium

693 mg

*per serving

Directions

  1. Preheat oven to 400 degrees.
  2. In a large sauce pot, place the potatoes and cover with water. Bring pot to a soft boil and cover. Let cook for 20-30 minutes, or until potatoes are soft when poked with a knife or fork.
  3. Drain the potatoes, reserving about 1 cup of the water. Mash the potatoes with a fork or pastry cutter, then add butter. Add the reserved water to achieve desired texture for mashed potatoes. Season with salt and pepper and set aside.
  4. While the potatoes are boiling, place the lentils, vegetable stock, thyme, and rosemary in another sauce pot. Bring to a boil, then reduce the heat to simmer. Cook the lentils until tender and almost all the stock has been absorbed, about 30-40 minutes.
  5. Add the celery, carrots, green beans, and corn to the lentils and cook all together for about 10 minutes, or until the vegetables are soft. Season with salt and pepper.
  6. Scoop the lentil and vegetable mixture into a lightly greased 9-by-9 inch baking dish. Add the mashed potatoes on top and flatten.
  7. Place in the oven for about 10 minutes, or until the mashed potatoes become lightly golden brown.
Emily Lloyd, Drexel Food Lab

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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Reviews & Comments

yo quien mas va a ser
Rated 0 out of 5
July 9, 2020

wena receta

yo quien mas va a ser
Rated 0 out of 5
July 9, 2020

esta wena la receta mo lam he probado pero eso voy a hacer mañana comentare como me va con su receta la vdd esque fue la unica de todas las recetas que le gusto a mi mama porque las quem esta en video dice que estan muy jovenes y que todo lo hacen al aventon y por eso esta es la unica que va a probar espero que este rica o ustedes se llevaran un buen chanclaaso de mi mama

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