Print

Vegetarischer Shepherd´s Pie

Vegetarischer Shepherd´s Pie First Image First Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious vegetarian version of the classic shepherd’s pie made with a hearty vegetable filling and creamy mashed potatoes.

Ingredients

Scale
  • 2 cups lentils, cooked
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup corn
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 4 cups mashed potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
  3. Add carrots, peas, corn, lentils, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for about 5-7 minutes until vegetables are tender.
  4. Transfer the vegetable mixture to a baking dish, spreading it evenly.
  5. Top with a layer of mashed potatoes, spreading it over the vegetables.
  6. Bake in the preheated oven for about 25-30 minutes until the top is golden brown.
  7. Let it cool for a few minutes before serving.

Notes

  • For a creamier texture, add a splash of milk or cream to the mashed potatoes.
  • You can use other vegetables according to your preference.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://michaelskueche.de/vegetarischer-shepherds-pie/