Shepherd’s Pie, Vegetarian

Mashed Potatoes:

  • 5 pound bag of potatoes
  • 1/4 cup butter
  • ~ 2 cups milk
  • 8 oz block cheddar cheese, shredded (maybe more?)
  • 1-2 tsp kosher salt
  • Optional: 1 cup sour cream


  • 1 lb dried lentils, rinsed & drained
  • 2 large onions, diced (could also add bag of frozen pearl onions)
  • ~ 8 carrots, sliced into thin coins
  • 2 cups frozen peas
  • optional: throw in a cup or so of other frozen veggies, like corn or green beans
  • 1 tsp garlic, minced
  • 3 vegetable bullion cubes (to make about 5-6 cups of broth)
  • olive oil
  • 1 tsp dried thyme
  • pinch of salt & pepper


  1. Wash and quarter potatoes.  Put in a large saucepan, cover with water.  Cover and bring to a boil.  Uncover and boil until soft and can be cut with a knife.
  2. Meanwhile: in large skillet, saute onions and garlic in olive oil until soft and translucent.  Add carrots and pinch of salt & pepper.  Saute for another 5 minutes.  Add thyme, bullion cubes, lentils, and 5 cups of water.  Cover and bring to a boil.  Then reduce heat and simmer for about 30 minutes until lentils are soft. May need to add a little more water.
  3. Add other frozen veggies to lentil mixture (pearl onions, peas, etc.).
  4. Preheat oven to 400 degrees F.
  5. When potatoes are soft, mash them with other potato ingredients.  Add 1 cup of milk, then a little more at a time until right consistency.  Adjust salt.
  6. Spoon lentil mixture into casserole dish (fill about half way).  Then spoon potatoes on top.  If desired, use a spoon or knife to smooth out.  Or leave lumpy.  If freezing: stop here.  Cover and freeze.
  7. Bake uncovered for about 20 minutes, until top starts to brown.

This filled three 6-cup snapware dishes (that I froze) and an 8-10 cup casserole bowl (that we ate right away).  This will be about 7 dinners for my husband and I – so an estimate of 14 servings.

Other thoughts: may add a little flour and 28-oz diced tomatoes next time.

Adapted from:

And inspired by:


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