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Vegetarian Shepherd’s Pies

September/October 2011

Your rating: None Average: 4.1 (163 votes)

These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts and red-wine vinaigrette.


Vegetarian Shepherd’s Pies Recipe

17 Reviews for Vegetarian Shepherd’s Pies

11/06/2013
Anonymous
Wonderful!

I hardly ever leave reviews, but this meal warranted one. I did make a few adjustments...added more thyme, added garlic to the lentils, and potatoes, and added cayenne pepper, and subbed brocolli for corn.. This was absolutely amazing and one of our favorite meals at home in years. Will definitely be a regular in our vegetarian house.

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11/06/2013
Anonymous
Wonderful!

I hardly ever leave reviews, but this meal warranted one. I did make a few adjustments...added more thyme, added garlic to the lentils, and potatoes, and added cayenne pepper, and subbed brocolli for corn.. This was absolutely amazing and one of our favorite meals at home in years. Will definitely be a regular in our vegetarian house.

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10/01/2013
Anonymous
just a suggestion to boost the flavors

added 2 tablespoons of tomato paste to the onion and carrot simmer, and a tablespoon of (vegetarian) Worcestershire sauce with the lentils. Delicious!

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06/28/2013
Anonymous
filling and hearty

It's a simple, quick recipe with available ingredients. I spiced it up, typically Indian ;), by adding some grated masala carrots as the filling tasted a bit bland even after adding lots of spices and pepper, as well as chili flakes to the oil. I also used dehydrated potato mash as I was out of sweet potato.
It tasted delicious and I am putting it into my recipe collection.

low fat, simple ingredients
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06/08/2013
Anonymous
yummy

just needed extra spices, I added garlic which helped, next time i will have to think what other spice to add to enhance the flavors

easy to make, tasty, healthy
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