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Vegetarian Shepherd Pie

05 Dec

  • 1 cup dry green lentils
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 onion, chopped
  • 1 clove garlic
  • 1 bunch kale, chopped
  • 2 cups chopped mushrooms
  • 1 eggplant
  • 1 rutabaga
  • 3 small potatoes
  • 1 tbsp margarine
  • 1/2 cup (soy) milk

Peel and roughly cube rutabaga. Poke a number of fork holes into the eggplant. Place both in dish or on cookie sheet and bake at 400°F for45 minutes.

Meanwhile, cook lentils. When lentils are done, add salt, pepper, rosemary, and thyme. Set aside. Also boil potatoes.

Once the eggplant has cooked, take off skin (should peel off easily). Roughly cube.

Heat oil in large skillet on stove. Saute garlic and onion for several minutes. Add mushrooms, then kale. Once the kale has wilted, add the eggplant.

Once the potatoes are soft, drain pot. Add cooked rutabaga, margarine/butter, and soy milk/milk. Mash or use electric mixer.

Assemble casserole in 8.5″x11″ dish: first lentils, then veggies, then rutabaga/potato combination. Bake at 400°F for 20-30 minutes,  to heat through and toast the top of the potato mixture.

Serves 4-6

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10 responses to “Vegetarian Shepherd Pie

  1. Tom

    December 6, 2010 at 6:41 am

    The Vegetarian Shepherd’s Pie surpassed my expectations. The smell of it cooking, the look of it as it was presented (the mashed potatoes looked perfect!), and – most importantly – the taste of this dish a complete success. The teen-agers and 4-year-old loved this meal! Awesome.

     
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