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Easy vegetarian shepherd's pie
Apr. 27th, 2025 12:44 pmCurried lentil shepherd’s pie
Posting so I can bookmark.
1 cup lentils
1 half package of frozen onions (equiv of one chopped onion) + 2 cloves garlic, minced
1 package (2 cups) mushrooms
½ package frozen spinach (about 2 cups)
1 package frozen peas and carrots (about 2 cups)
3 cups mashed potatoes (also need salt, pepper, dried onions and garlic for this)
1 jar of korma sauce (it was about 20 oz)
2 cups of Greek yogurt
1 package (16 oz) shredded cheese—I used cheddar
Cook the lentils (these were regular lentils, so about 15 minutes). Then in a different pan saute the onions and garlic; add the mushrooms and saute until softened, then add the (defrosted) frozen spinach and saute for a couple more minutes. Then add the lentils and about 4/5 of the korma sauce and saute for a couple more minutes. Put this mixture in a greased large (9 by 13) baking pan. Defrost the peas and carrots and to that add a mixture of the remaining korma sauce and ½ cup of the Greek yogurt, with a couple teaspoons of hot water. (I put all this in the jar and shook it up until blended and then poured on the defrosted peas and carrots). Spread a thin layer of peas and carrots on top of the lentil mixture.
Then do the mashed potatoes. (I just used instant, so I did my usual: 3 cups instant mashed potatoes, 3 cups boiling water, 1 tsp each dried onions and dried garlic, salt and pepper to taste, and the rest of the Greek yogurt). Spread the mashed potatoes over the peas and carrots evenly, then spread the cheese over the potatoes. Bake at 350 for 30 minutes.
Posting so I can bookmark.
1 cup lentils
1 half package of frozen onions (equiv of one chopped onion) + 2 cloves garlic, minced
1 package (2 cups) mushrooms
½ package frozen spinach (about 2 cups)
1 package frozen peas and carrots (about 2 cups)
3 cups mashed potatoes (also need salt, pepper, dried onions and garlic for this)
1 jar of korma sauce (it was about 20 oz)
2 cups of Greek yogurt
1 package (16 oz) shredded cheese—I used cheddar
Cook the lentils (these were regular lentils, so about 15 minutes). Then in a different pan saute the onions and garlic; add the mushrooms and saute until softened, then add the (defrosted) frozen spinach and saute for a couple more minutes. Then add the lentils and about 4/5 of the korma sauce and saute for a couple more minutes. Put this mixture in a greased large (9 by 13) baking pan. Defrost the peas and carrots and to that add a mixture of the remaining korma sauce and ½ cup of the Greek yogurt, with a couple teaspoons of hot water. (I put all this in the jar and shook it up until blended and then poured on the defrosted peas and carrots). Spread a thin layer of peas and carrots on top of the lentil mixture.
Then do the mashed potatoes. (I just used instant, so I did my usual: 3 cups instant mashed potatoes, 3 cups boiling water, 1 tsp each dried onions and dried garlic, salt and pepper to taste, and the rest of the Greek yogurt). Spread the mashed potatoes over the peas and carrots evenly, then spread the cheese over the potatoes. Bake at 350 for 30 minutes.
