Lentil Shepherds Pie

I am a huge fan of shepherds pie. I never had it growing up and a few years ago I saw a shepherds pie recipe in my food magazine, made it and fell in love. Since then I have been trying different variations, like the corned beef and cabbage shepherds pie that I made for St. Patrick's day. I think I like it so much because everything in you need in a dinner is right there in one pan. You have your protein, veggies and dairy. I really like this lentils version because not only is it inexpensive to make but you don't even realize that there is no ground beef in it.

I found this recipe over at Kelleigh Ratzlaff Designs and quickly added it on my list of recipes to try. I always have every type of bagged bean on hand and a bag of frozen vegetables so I was pretty much set to go. Any mixed bag of vegetables will work with this recipe so grab whatever you like. My bag had corn, peas, carrots and green beans. I also don't peel my red potatoes but you can peel the skin off if you like, it just saves time and effort and I don't mind the skin.

  • 1 c. Lentils
  • 5 red potatoes
  • 2 Tbs. butter
  • 1/4 c. light sour cream
  • 1 c. shredded cheddar
  • 1/4 c. skim milk
  • 1 tsp. olive oil
  • 1 medium onion, chopped
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried thyme
  • 1 tsp apple cider vinegar
  • 1 Tbs. ketchup
  • hot sauce to taste
  • 1 c. frozen mixed veggies
  • salt, pepper and garlic salt to taste

  1. In a medium pot, place lentils and cover with an inch of water. Add a bit of salt, cover and bring to a boil. Reduce heat to medium low and simmer for 20 minutes. Drain.
  2. In the meantime chop potatoes. Put them in a pot of water, add a pinch of salt and boil them until they are soft.
  3. Drain and mash potatoes. Add milk, butter, sour cream, cheese (reserve a couple of sprinkles for the top) and a dash of garlic salt. Pepper to taste
  4. Heat olive oil in a skillet and add onion, sauteing until soft. Add cumin, thyme, cooked lentils, vinegar, ketchup, hot sauce, 1/2 tsp. salt and pepper to taste. Stir together and add 1/2 Cup of water. Let the mixture simmer for about 5 more minutes, stirring often.
  5. In a 9x9 baking pan, layer lentils, then frozen vegetables, then potatoes, smoothing as you go. Top with a sprinkle of cheese and bake in a 375° oven for 30 minutes.

This post is submitted in
Just Another Meatless Monday
My Meatless Monday
Meat Free Monday
Delicious Dishes
Tasty Tuesday


robin said...

This looks great. I just discovered lentils a few months ago.
This would be a great one to link up to my Meatfree Mondays linky

I'm Jennifer. said...

Yum! I'm a big fan of the lentil. This looks delicious!

Kim said...

This is like the ultimate pantry meal, made with ingredients that you almost always have on hand. I can't say I've ever seen a lentil sheperd's pie, but I love it!

shopannies said...

sounds yummy and good for me with just a bit a flair that my teens would love as well come see me at http://shopannies.blogspot.com

Kathleen said...

Yum this looks great. I love that it's made with lentils!

Joanne said...

I love this veg version of shepherd's pie! Definitely something I would love!

Sara @ Saucy Dipper said...

Now I know what I'm making for dinner this weekend! I like to cook all day Saturday and enjoy leftovers on Sunday. This will be great.

Not Your Ordinary Agent said...

This is genius! I definitely trying this one! http://homesandbabies.blogspot.com

sugarswings said...

i would love to try this!! looks great!

Vicky said...

This is one of our favourite meals in Winter, I use a few different ingredients but basically it's lovely lentils and veg! I'm going to try your version too!

Andrea @ Running 4 Mama's Comeback said...

Sounds yummy! I don't eat meat and I've been missing shepherds pie- can't wait to try it!!

Judith C Evans said...

Looks delicious! I make shepherd's pie with lentils once or twice a month, and will have to try this recipe. Thanks for visiting my blog, too!