I was craving something hearty the other night and, after some googling and recipe combining, came up with this version of a Vegetarian Shepard’s Pie. It could be made vegan by using oil instead of butter for sautéing the vegetables and using a vegan mashed potato topping. I went the lazy route and used some Costco pre-made mashed potatoes that contained butter and milk.
Vegetarian Shepard’s Pie
- 1/2 c onions, chopped
- 1/2 c carrots, chopped
- 1/2 c celery, chopped
- 1/2 c mushrooms, sliced
- 1/2 c butternut squash, chopped (optional)
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp butter
- 1/2 c dry lentils
- 1/4 c pearl barley
- 2.5 c vegetable broth, divided
- 1 Tbsp flour
- 3 c prepared mashed potatoes
Preheat oven to 350 F
1. Bring 1.5 cups vegetable broth to a boil in a small sauce pan. Stir in lentils and barley. Cover and simmer for about 40 minutes, or until liquid is absorbed.
2. In a large dutch oven, melt better. Saute onions, carrots, celery, butternut squash and garlic until soft and fragrant. Stir in flour and stir quickly for about 30 seconds. Slowly stir in 1 c vegetable broth, stirring carefully to incorporate all the flour. Simmer until sauce thickens and looks creamy.
3. Add lentil/barley mixture to the veggie/sauce mixture and stir until combined.
4. Pour into a greased 2 qt casserole dish.
5. Top with about 3 cups of prepared mashed potatoes.
6. Bake at 350 for about 25 minutes, or until potatoes are just starting to brown and filling is bubbly.
Dinner is served.
Want to know what my kids did while I was prepping this dinner? They used the rest of the mushrooms to make fungus shot glasses. They pulled out the stems, poured in water and took shots. I had to put my foot down when they asked if I had some quarters.
Filling the Mushroom Shot Glass
This was after her fourth water shot.
I didn’t tell them, but they really did me a nice favor by pouring out half the Brita pitcher worth of water onto their table. It was nice and clean afterwards.