Meatless Shepherds Pie


by: Mario

Mix mushroom and brown lentil replace the meat in this Meatless Shepherds Pie


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serves: 4

2 cups of finely diced mushrooms

1/4 cup of finely diced onions

2 cloves garlic

5 tbs of butter (divided)

1 tps of parsley

1/4 tsp of onion salt

1/4 cup of dry white wine

1 can of brown lentil (14 OZ)

12 oz can of corn

10 oz can of creamed corn

2 pounds of peeled potatoes

1/4 cup of milk

Nutrition Facts
Meatless Shepherds Pie

Servings Per Recipe: 4

Amount per Serving

Calories: 750

  • Total Fat: 17.4 g
  •     Saturated Fat: 9.9 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 40 mg
  • Sodium: 523.8 mg
  • Total Carbs: 115.5 g
  •     Dietary Fiber: 38.6 g
  •     Sugars: 6.8 g
  • Protein: 35.8 g

how is this calculated?

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1.  Boil the potatoes in salted water.

2.  In a non stick pan, melt 2 tbsp of butter.

3.  Add garlic and onions and cook for 5 minutes (or until the onion caramelize)

4.  Add he mushrooms then salt and pepper to taste.

5.  Cook for 10 minutes.

6.  Add the white wine and let reduce completely.

7.  Add the parsley and lentils, mix and reserve.

8.  When the potatoes are cooked, drain water and mash.

9.  Add the remaining 3 tbsp of butter and milk to potatoes and mash until silky smooth.

10.  In a bowl, mix the corn and the creamed corn together.

11.  In an oven save dish, spread the mushroom and lentil mixture at the bottom of the dish.

12.  Spread the corn mixture on top of the mushroom and lentil mixture.

13.  Spread the mashed potatoes on top.

14.  Garnish with parsley and bake for 20 to 30 minutes in a preheated oven at 375F.

15.  Broil at high intensity for last 5 minutes or until the potatoes are golden brown and crispy on top.

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