Health knowledge made personal
Join this community!
› Share page:
Search posts:

Lentil Shepherd Pie vegetarian recipe

Posted May 24 2010 9:00am


This is one of the most original Shepherd’s pie recipe I’ve come across. It’s true that I’ve only had the traditional meat Shepherd’s pie recipes up to now and must say that it would never have occurred to me to replace the meat with lentils.

If you hate to do dishes, this recipe will become a favourite because it’s a one dish recipe which makes is an ideal dish for potlucks!

This Shepherd’s pie recipe is a great feature for a Meatless Monday! This recipe is the creation of Nina at Wachussett Vegan Society .

Now, I will admit that this might be one of those recipes that might not be the easiest to get your kids to eat if they aren’t used to eating lentils or beans, but I think for adults looking to cut out meat from their diets a few times per week … this is ideal!


4 cups water

½ cup uncooked barley

1 cup uncooked lentils

1 large onion, diced

2 medium carrots, diced

3 cups fresh mushrooms, sliced

1 teaspoon caraway seeds

1 teaspoon garlic powder

1/3 cup soy sauce

1 tablespoon gravy master (a liquid seasoning found near the soy sauce or broth sections of most grocery stores)

5-6 medium potatoes, boiled and peeled

¼ cup margarine or vegan margarine

1/3 cup milk or soy milk

¼ cup nutritional yeast flakes (optional. Found near the vitamin section of most grocery or drug stores)

Salt and pepper to taste.


Preheat oven 350 degrees.

In a covered sauce pan, bring water, barley and lentils to a simmer. Gently simmer barley and lentils for 45 minute or until lentils are tender. Additional water may be needed to cook lentils until tender.

In a large skillet, sauté diced onions and carrots for about 5 minutes, or until tender. Add minced mushrooms, stir and cook for an additional 3 minutes.

Add the cooked barley and lentils to the skillet. Season with the caraway seeds, garlic powder, soy sauce, gravy master and salt and pepper to taste. Mix until combined.

Drain and mash cooked potatoes with margarine and milk. Season mashed potatoes with yeast flakes and salt and pepper to taste.

Grease a casserole pan and add barley mixture to pan. Top with mashed potatoes and dot with margarine. Bake for 30 minutes.


Lentil Shepherd’s Pie

Servings per Recipe: 10

Amount per Serving

Calories: 265

Calories from Fat: 51

Total Fat: 5.7g

Saturated Fat: 1.1g

Cholesterol: 1mg

Sodium: 643mg

Potassium: 937mg

Total Carbohydrates: 43.4g

Dietary Fiber: 11.7g

Protein: 12.4g

Sugars: 3.1g

*** This recipe is part of the Meatless Monday series. It’s easy to go meatless with a vegetarian pasta recipe!***

If this is the first time you are reading about our weekly Meatless Monday feature, you can find out the reason why we’re featuring these vegetarian recipes by visiting this link to read the full story: Why not go meatless on Mondays?

>>>> If you’re viewing this healthy eating or healthy living tip as part of an aggregated content stream from different sites, or as a re-blogged post, please check out the content on the original Web site at

pixelstats trackingpixel
Post a comment
Write a comment:

Related Searches