VEGETARIAN SHEPHERD'S-STYLE PIE
Make and share this Vegetarian Shepherd's-Style Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, add broth, water, lentils and garlic.
- Bring mixture to boiling; lower heat and cover.
- Simmer for 20 minutes.
- Add parsnips and onions.
- Return mixture to boiling; lower heat and cover.
- Simmer for 15 minutes or until veggies and lentils are tender.
- Remove pot from heat.
- Stir in tomatoes and tomato paste.
- In a 2-quart saucepan, cook potatoes in salted water to cover for 20-25 minutes or until tender; drain.
- Mash potatoes with a potato masher or whip with an electric mixer.
- Add butter, thyme, and salt.
- Gradually beat in enough milk to get a fluffy consistency.
- Stir in 1 cup of cheese until melted.
- Spread lentil mixture into an oblong or appropriate size casserole.
- Top with potato mixture.
- Cover with foil and bake at 350 degrees for 30 minutes or until heated thoroughly.
- Uncover and sprinkle with 1/2 cup cheese.
- Bake 5 minutes longer or until cheese melts.
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Bishqr0 Said
[email protected]This pie is delicious and easy to make. I love that I can use up leftover vegetables in it.
Victoria Dorkenu
[email protected]This pie is amazing! I've made it several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
Ava Ramirez
[email protected]This pie was a complete disaster. I followed the recipe exactly and it turned out inedible. I would not recommend this recipe to anyone.
Aman Jani
[email protected]The instructions in this recipe were unclear and I ended up making several mistakes. I wouldn't recommend this recipe to a beginner.
Barsanaol Kumsa
[email protected]This pie was a lot of work to make and it didn't turn out as good as I hoped. I probably won't make it again.
Matthew Pollett
[email protected]I found this pie to be too dry. I added some extra gravy to make it more moist.
Xusen Kante
[email protected]This pie is a bit bland for my taste. I added some extra spices and herbs to give it more flavor.
Crystal Reyes
[email protected]I'm allergic to mushrooms, so I substituted chopped zucchini in this recipe. It turned out great!
ibrahim shah
[email protected]This pie is a great way to use up leftover mashed potatoes. I always have mashed potatoes leftover from Thanksgiving and Christmas dinner, and this is a great way to use them up.
Muharram Olii
[email protected]I made this pie in a slow cooker and it turned out perfectly. It's a great way to have a hot meal ready when you get home from work.
Felix Gomez
[email protected]This pie is delicious and it's also very affordable to make. It's a great option for a budget-friendly meal.
Keith Valentine
[email protected]I've made this pie several times now and it's always a hit. It's a great comfort food for a cold winter night.
Sajel Ahmed
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the pie, and they didn't even realize they were eating lentils and mushrooms.
Arimhinsin Happiness
[email protected]I made this pie for my vegetarian friends and they loved it. They said it was the best vegetarian shepherd's pie they'd ever had.
2p2 Gaming
[email protected]This pie was easy to make and it turned out delicious. I especially liked the crispy potato topping.
Kavishka Shemaal
[email protected]I'm not a vegetarian, but I really enjoyed this pie. The lentils and mushrooms gave it a rich, savory flavor.
biniyam melaku
[email protected]This recipe is a great way to use up leftover vegetables. I had some cooked carrots, peas, and corn in my fridge, and they worked perfectly in this pie.
Yubraj Subedi
[email protected]I made this pie for a potluck and it was gone in minutes! Everyone loved it, even the meat-eaters.
Haseen Rajpoot
[email protected]This vegetarian shepherd's pie was a hit with my family! The filling was hearty and flavorful, and the mashed potato topping was perfectly golden and crispy. I'll definitely be making this again.