Vegetarian Shepherd’s Pie

Here is a really good, filling and nutritious dinner which is especially good in the winter. You can add or subtract the amounts of all the ingredients depending on your taste:

Shepherd’s Pie

1 1/2 cups green or brown lentils

2 tblsp butter

2 carrots chopped

2 stalks of celery chopped

1 tomato sliced

Chopped fresh parsley

cayenne pepper


Potato topping:

1 1/2 pounds potatoes, boiled for mashing

1 cup mozarella cheese

4 tblsp butter

1/2 cup milk or soy milk

salt and pepper


Heat the oven to 375 degrees.

Rinse the lentils well. Boil them in a pan for 30-40 minutes or until they are soft. Melt the butter in a pan and saute the carrots and celery until they a just soft. Mix the cooked lentils, carrots, celery, salt and cayenne pepper together. Spoon the mixture into a deep 2 quart baking dish. Lay the sliced tomatoes over the mixture and sprinkle with the parsley.

Mash the potatoes with the cheese, butter and milk, and salt and pepper. Spoon the potatoes over the lentil mixture.

Bake in the oven for 30 minutes or until the potatoes start to brown on the top. Serve immediately.

This dinner goes great with a simple green salad.


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