Feb 012011
 

It seems this week is all about comfort food. I remember my Mom’s Shepherd’s Pie well, with the crispy edges of mashed potato in the ceramic dish with the blue flowers. Two years ago, I made a version of that recipe with sweet potato in the topping. This time, I made the dish completely vegetarian, inspired by this recipe from Meatless Monday. And I promise, you won’t miss the meat one bit!

The base is comprised of leeks, carrots, mushrooms, lentils, and barley, and the topping is fairly traditional mashed potato. Be warned – this recipe makes a lot, and it was more than I could even fit in my round casserole dish. I had to assemble a second casserole dish for the freezer, to bake another day. But when it came out of the oven, all was forgiven because this dish is fantastic, crispy edges of mashed potato and all. The texture of the base is great too, and just needed a bit more salt and pepper. I am not sure if shepherd’s pie is the right name for this dish, but it’s a pie you should make very soon!

4 c. water
1/2 c. barley
1 c. lentil
4 potatoes, peeled and cut into chunks
2 T butter or margarine
Milk
1 T olive oil
2 leeks, washed and sliced
2 carrots, peeled and diced
2 (10 oz.) packages mushrooms, sliced
1 t garlic powder
2 T soy sauce

Place water, lentils, and barley in a covered pot, and simmer for 45-60 minutes, adding more water if needed.

In the meantime, cook potatoes until tender. Drain, mash, and add butter or margarine and milk.

At the same time, heat oil in a large frying pan. Add leeks and carrot, and saute for 10 minutes until softened. Add mushrooms, and cook for 10 additional minutes. Add garlic powder and soy sauce. When lentils are done, add lentil mixture to frying pan. Pour base in a casserole dish (or two!) coated with cooking spray. Top with mashed potato. Bake at 350F for 25-30 minutes.

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 Posted by at 1:00 pm

  3 Responses to “Vegetarian Shepherd’s Pie”

  1. Oh my, that looks and sounds delicious. However, since I can't eat lentils, do you think I could substitute an extra cup of barley?
    Right now I have a slow cooker Pasta e Fagioli going. As soon as I can dig my way out of the house again, I'll buy the ingredients for this "Pie". Stay safe and warm.

  2. You could add another 1/4 c. of barley, and maybe some other chopped veggies that you like. Patsta e Fagioli sounds perfect for today!

  3. I can't wait to try this recipe out. I love shepard's pie and have missed it since going vegetarian! Thanks for posting!

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