Sunday, December 16, 2012

Vegetable Lentil Shepherd's Pie


Last week I received an email from Erin (hi Erin!) my bloggers' connection contact over at Cooking Light Magazine, about partnering with The Chew and Cooking Light to makeover one of the recipes from the show. As I have had a cold this weekend I was craving something comforting and packed with vitamins. 

Shepherd's Pie from The Chew sounded delicious and I knew my girls would love it. 

I gave their recipe a major makeover by cutting out the ground beef and replacing it with black lentils and loads of seasonal veggies. You can use any veggies you have in your fridge after the base of onion, carrot, and celery. Some great options for fall and winter are: quartered Brussels Sprouts, sliced cabbage, chopped kale, green beans, and butternut squash. 


I also added some fresh herbs to perk up the dish. A few pots of fresh herbs growing on your windowsill is a cheap way to enhance your recipes and your kitchen. 


The lentils, mushrooms, and vegetables make this vegan dinner hearty enough for any meat eater, and the small cooked veggies make it easy for kids to eat. Did I mention it's gluten-free, vegan too, and cheap to make? Vegetable Lentil Shepherd's Pie is the perfect healthy dinner for cozy nights in. Oh, I almost forgot - you can assemble this whenever you get a chance and bake when you're ready for dinner. 
Yum! 

Vegetable Lentil Shepherd's Pie 
Serves 6
printer friendly recipe


  • 3 large Potatoes
  • 8 tablespoons vegan butter substitute 
  • 1 chopped yellow onion
  • 3 large carrots, chopped
  • 2 large celery stalks, chopped 
  • 1 1/2 cups seasonal vegetables (ex. quartered Brussels Sprouts, cabbage, green beans, or butternut squash for fall/winter)
  • leaves from 3 stalks fresh thyme
  • leaves from 1 large stalk rosemary, chopped 

  • 1 large clove garlic, minced
  • 1/2 pound sliced Baby Bella mushrooms
  • 1 cup frozen peas
  • Salt and pepper to taste 
  • 1 teaspoon Worcestershire Sauce (vegan)
  • 15 ounces cooked black lentils (about 1.5 cups, I used canned from Whole Foods)
  • 1/2 cup vegetable broth 


















Peel and quarter potatoes, boil in salted water until tender, about 20 minutes.
While the potatoes are cooking, melt 4 tablespoons "butter" in a large pot. Sauté onion, carrots, celery, any other hard vegetables, and herbs until almost tender, about 8 minutes over medium heat. Add garlic, mushrooms and peas and saute until all vegetables are tender, about 2 minutes longer. Season to taste with salt and pepper. 
Add Worcestershire sauce and half a cup of vegetable broth and cook, uncovered, over low heat for 2 minutes. Stir in lentils. 
Mash potatoes in bowl with remainder of butter, season to taste. Transfer vegetable mixture to individual ramekins, oven-safe bowls, or a medium sized casserole dish. Spread mashed potatoes on top. 
Cook in 425 degree oven until bubbling and brown, about 20 minutes. Broil for a minute to get brown on top. Garnish with fresh herbs. 

adapted from Christine's Shepherd's Pie on The Chew 


24 comments:

  1. they are the sweeetest little pies. yep. they get an extra e.

    my guys would love the presentation.

    smiles and hugs to you.

    michele

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  2. Love these little pies, Marina! Too cute!

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  3. I cannot wait to try this recipe! They look great

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  4. Sounds tasty! Just a note, though: Worcestershire sauce is not vegan... It has anchovies in it!

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    Replies
    1. Thanks!

      I know some Worchestershire sauces do contain anchovies, but not any of the ones I looked at at Whole Foods today :) Many of the brands are in fact vegan.

      Thanks for the reminder.

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    2. Also not typically gluten free. The only brand I've found that is GF is Heinz brand but it tastes quite a bit different than Lee & Perrins. I'm really excited to try this. Love twists on old faves.

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  5. I like your version of shepherd's pie as it's much more healthier. I will try out your recipe. Thanks for sharing.

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  6. This is a perfect dish for the cold holiday weather we are having in Holland. I will be making this one very soon! Thanks for the great recipes. And loved the picture of Bella! XOXOXO

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  7. Incredible, Marina...I can't wait to try this! I adore lentils! Beautiful photos!!!

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  8. Ohhhhh this is just amazing. My face need to plant riiiiiight in that.

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  9. First of all, your little girl looks so adorable! Second, this dish looks so delicious! I made Shepard's Pie only once before and I can't wait to try your meatless version. Yum!

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  10. You have such a way with little individual portions, Marina---it must come from having your sweet little girls around for inspiration. Just lovely!

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  11. What an adorable little girl! I miss mine being that size! This sounds amazing and perfect for a meatless Monday! My kids love lentils!

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  12. It look so delicious.Love it very much.Perfect for the holidays!!!

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  13. I am going to make this for a vegan Christmas dinner with some almond flour biscuits. Do you have any ideas for a grain side that would pair well with this? Thanks!

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    1. Oh! I'm so happy to hear that! I hope you all love it.

      For a grain side I think a quinoa or bulgar salad would be delicious. You could add roasted sweet potatoes or wilt in some arugula or spinach and top it with some pomegranate seeds or pepitas (pumpkin seeds). I'll keep thinking about it :)

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  14. Love this! I love shepherds pie and this remake looks great.

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  15. Awesome and I love the way you used individual ramekins, great idea!

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  16. Love Shepards pie. Question where did you get the utensils from? The plaid spoon is cute.

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    Replies
    1. Thanks! The spoons are from Anthropologie. I love them :)

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  17. Yummy Mummy! We are going to serve this on Christmas. Can't wait to see you soon my dear.

    xoxo,

    Liz

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    Replies
    1. Liz! Hello my friend! I hope you all enjoy it :) xoxo

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  18. Did I miss where the lentils are added?

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    Replies
    1. Sorry about that. You stir them in with the veggies before they go into the dish/dishes.

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