Saturday, August 22, 2009

vegetarian shepherd's pie for the whole family

This is a huge hit with my hubby and baby. It’s filling and can be prepped hours before the evening- making dinner a breeze.

makes 3 adult portions and 1 baby
(dinner for everyone and one packed lunch)

(This works better if you have two casserole dishes, as you can separate the adult version from the baby’s in order to add salt to both the mashed potato and legumes)

4-5 potatoes + butter + milk for potato mash (optional cheese too for
extra taste)
1 onion, diced
2 tbs. oil of choice
1 can brown lentils
1 can of chickpeas
Generous pinch Dried Herbs (either thyme, oregano + parsley or "herbs de provence")
3 small tomatoes, chopped
3 tbs. unsalted tomato paste
4-5 handfuls of baby spinach roughly cut (avoid stems as these can get tricky for baby to chew)

Make mashed potato and put aside

Saute diced onions in pan with oil
Add lentils, chikpeas, herbs, tomatoes and tomato paste, stirring occasionally for 8-10 minutes on med high
Spray casserole dish and put mixture at bottom, top with spinach, top that with mashed potato (layered effect)

Put in oven at 180˚ for 20-30 minutes (until top becomes slightly golden on edges)


Rebecca said...

I am totally going to make this! I LOVE shepherds pie! This is great for freezing too... mmmmmmmm!!!


Catherine Lowe said...

Oh yum yum yum, im taking notes on this one :) Thanks

Prairie Mother said...

Yum, this looks like a great alternative to sheperd's pie. I'm printing it off right now! Thanks for sharing.

Prairie Mother said...

I had to make a few modifications but this was incredible! Even my picky eater ate it without much complaint! This is definitely going to become a regular at our dinner table. Thanks again for sharing!

Post a Comment