Veggie Shepherd’s Pie

Veggie Shepherd’s Pie

This recipe was developed one night when I had very little in my pantry except a can of lentils and a sack of potatoes. It’s has since become a favorite in my house. The lentils give a meaty texture to the dish and the mashed potatoes keep the “comfort” in this food.

  • Ingredients 
  • 1 tbsp. olive oil
  • 3/4 cup celery, finely chopped
  • 3/4 cup onions, finely chopped
  • 3/4 cup mushrooms, chopped
  • 16 oz can of lentils, drained
  • 16 oz can of tomatoes, drained
  • 2 cups spaghetti sauce
  • 6 large or 8 medium sized potatoes, peeled and chopped
  • 1/4 cup butter or margarine
  • 1/4 cup milk


Place potatoes into a pot and fill with water until it just covers them. Cook over medium heat until the potatoes are tender when pierced with a fork. Drain potatoes and add butter and milk. Mash until smooth and creamy. While potatoes are cooking, heat oil in a large skillet and add onions, celery and mushrooms. Saute for 10 minutes until the celery and onions are soft. Add lentils, tomatoes and spaghetti sauce to the pan and cook, stirring occasionally, for about 5 minutes until heated through. Spoon lentil mixture into a large casserole dish and top with spoonfuls of mashed potatoes until completely covered. Place in the oven under the broiler until browned, watching carefully so it does not burn.

Pairs nicely with Cucumber Salad





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