Vegetarian Shepherd's Pie II

Vegetarian Shepherd's Pie II

souliere 0

"This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes."


1 h 15 m {{adjustedServings}} servings 184 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
  3. Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
  4. Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
  5. Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
  6. Bake in preheated oven until lightly browned on top, about 30 minutes.
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Your rating



  1. 102 Ratings


Excellent Recipe. I didn't have any yeast extract spread, so I substituted nutritional yeast flakes (about 1/4 cup) and it had the same effect. Also, I'm not vegan, so I mashed the potatoes with...

We have updated this recipe to clarify the yeast extract spread ingredient.

Very good and simple. I took the advice of others and cooked lentils/barley for 15 then added carrots and onions to the same pot. Came out great. Also added a bay leaf and oregeno to the lent...