Vegetarian Shepherds Pie

Vegetarian Shepherds Pie
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 238.6
  • Total Fat: 11.0 g
  • Cholesterol: 13.2 mg
  • Sodium: 205.5 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 7.5 g

View full nutritional breakdown of Vegetarian Shepherds Pie calories by ingredient
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Introduction

This recipe takes a lot of dishes and has many components but they can be done simultaneously. Start the lentils, then start up the mash and while both are simmering away you can cook the kale. The onion gravy can be done while the pie is baking. This recipe takes a lot of dishes and has many components but they can be done simultaneously. Start the lentils, then start up the mash and while both are simmering away you can cook the kale. The onion gravy can be done while the pie is baking.
Number of Servings: 8

Ingredients

    1-1/2 cups wine braised lentils (recipe to follow)
    2 lbs or so medium potatoes, I used 4 yellow
    2 cloves garlic
    2 clove garlic minced
    1-1/2 cups onion gravy (recipe to follow)
    2 cups shredded kale
    1/2 cup cheese (I used asiago)

    Braised lentils:
    1/2 cup dry lentils
    1 TBS olive oil
    1/2 cup onion, diced
    1 large carrot, peeled and diced
    1/2 tsp thyme
    1/2 cups + 2 TBS vegetable broth

    Onion Gravy:
    1-1/2 TBS butter
    2 cups onions, thinly sliced into half moons
    sprinkle of thyme
    1 TBS balsamic vinegar
    2 cups vegetable broth
    1 TBS corn starch dissolved in 1 TBS water
    salt
    pinch of sugar

Directions

In a small sauce pan, heat oil, cook onion, carrot and thyme about 5 minutes, add lentils, stir to coat. Add broth and bring to a lively simmer, add about 1/2 cup water (just enough to cover the whole mixture) cover and simmer for about 40 minutes.

Salt to taste. Then transfer to the bowl with the cooked kale.

To cook kale. Heat olive oil in a skillet add chard and minced garlic clove, season with salt and pepper and transfer to bowl.

To cook the mashed potatoes, cook spuds in just enough water to cover (no more) add two whole cloves of garlic and boil until tender using cooking water (as much as needed).

Onion Gravy
in a deep skillet heat butter, toss onions to coat and cook over medium low, stirring occasionally until jam like, about 25 minutes.
Add balsamic vinegar and cook 5 minutes more
Add the broth and bring to a lively simmer for about 10 minutes or until reduced by half, stir in cornstarch. Stir in sugar and salt.

To assemble: Mix cooked lentils + kale together in a pie dish, then top with mashed potato and finally sprinkle grated cheese. Cook at 350F for 25 minutes and then broil for 5 minutes.

Serving Size: 8 big pieces

Number of Servings: 8

Recipe submitted by SparkPeople user RUBYREDBUG81.

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