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Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Base Ingredients

    • 2 cups vegetable broth, divided
    • ½ cup dry lentils
    • ¼ cup pearl barley
    • 1 teaspoon yeast extract spread (such as Marmite or Vegemite)
    • 🥕 1 large carrot, diced
    • 🧅 ½ onion, finely chopped
    • 🌰 ½ cup walnuts, coarsely chopped
    • 🥔 3 potatoes, chopped
    • 1 teaspoon all-purpose flour
    • 💧 ½ teaspoon water

STEPS

1

Gather all ingredients. Preheat the oven to 350°F (175°C).

2

Combine 1 ¼ cups broth, lentils, barley, and yeast extract in a large saucepan over medium-low heat; simmer for 30 minutes.

3

Meanwhile, combine remaining 3/4 cup broth, carrot, onion, and walnuts in a medium saucepan over medium heat; cook until tender, about 15 minutes.

4

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain and mash.

5

Combine flour and water in a small bowl; stir into carrot mixture and simmer until thickened. Combine carrot and lentil mixtures; season with salt and black pepper.

6

Transfer carrot-lentil mixture to a 2-quart casserole dish; spoon mashed potatoes over top.

7

Bake in the preheated oven until lightly browned on top, about 30 minutes.

NUTRIENTS

Per 1 serving

🔥

184

Calories

  • 6
    Protein
  • 30
    Carbs
  • 5
    Fats

💡 Use freshly ground black pepper for the best flavor.Substitute sweet potatoes for an interesting twist.Store leftovers in an airtight container and refrigerate for up to 3 days.For a vegan option, ensure the yeast extract spread is vegan-friendly.