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Recipes Around the World International Vegetarian Union
Vegan 'Western' Main Course Meals
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Lentil Shepherd's Pie
From: anthony augustine


1,000 Vegetarian Recipes
by Carol Gelles
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I LOVE this recipe! it is one of my favorite dishes...

  • 2 Tablespoons vegetable oil
  • 3/4 cup chopped onions
  • 1 clove minced garlic
  • 2 Tablespoons flour
  • 1 1/3 cups vegetable broth
  • 1/4 teaspoon dried thyme (i usually put lots extra...perhaps 1 teaspoon)
  • 1/8 teaspoon salt or to taste
  • 1/8 teaspoon pepper
  • 2 cups cooked lentils (or canned) i use the smaller brown lentils
  • 1-10 oz package frozen mixed vegetables (i usually put in only corn and
  • perhaps some fried mushrooms)
  • 2 cups mashed potatoes (i make extra sice i like it potatoey)
Preheat the oven to 350 degrees F.
Grease a 9x5x3 loaf pan (i use a 9x14 glass cake pan usually because i don't think the suggested size is big enough)

In a med sized saucepan, heat oil and add onions and garlic.
cook, stirring until softened, about 2 minutes.
Stir in the flour until absorbed.
Add the broth, thyme, salt and pepper.
Cook, stirring until mixture comes to a boil.
Stir in lentils and vegetables.
Spoon into pan.

Place potatoes in a pastry bag and pipe them on top.
(ok...i never do this because i am lazy. i just use a spoon to put little scoops of potatoes on top and then spread them.
i usually make the potatoes creamy with some soy milk so they will spread easily)
Leave a hole in the centre so steam can escape or it tends to bubble out.

Bake 40 minutes or until potatoes are browned a bit on top.

This recipe came from a cookbook called 1000 vegetarian recipes by Carol Gelles...i would recommend it since although all the recipes are not vegan, they are clearly marked as vegan or lacto or whatever and usually substitutions for vegans are provided.
i have also mixed ground meat substitute (veggie ground round) in with the lentils before and it was pretty ok.