Shepherdless” Pie

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
Hearty vegetarian pie with lentil-barley filling and creamy cheesy potato topping
Shepherdless" Pie recipe image

This comforting Shepherdless Pie offers a robust, meat-free alternative to the classic shepherd’s pie, perfect for cozy evenings. The filling combines earthy red lentils and chewy barley with sweet grated carrots and savory tomatoes, simmered until tender and flavorful. Topped with a generous layer of fluffy mashed potatoes enriched with milk and cheddar, it bakes until golden and bubbling. Ideal for family dinners or potlucks, this dish delivers satisfying texture and rich taste without meat. Simple ingredients make it an accessible weeknight meal that feels special.

Shepherdless" Pie recipe image
Print Recipe

Shepherdless” Pie

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 1262.7

Description

This comforting Shepherdless Pie offers a robust, meat-free alternative to the classic shepherd's pie, perfect for cozy evenings. The filling combines earthy red lentils and chewy barley with sweet grated carrots and savory tomatoes, simmered until tender and flavorful. Topped with a generous layer of fluffy mashed potatoes enriched with milk and cheddar, it bakes until golden and bubbling. Ideal for family dinners or potlucks, this dish delivers satisfying texture and rich taste without meat. Simple ingredients make it an accessible weeknight meal that feels special.

Ingredients

Directions

  1. Combine lentils, barley, carrots, onion, tomatoes with juice, and vegetable stock in a saucepan.
  2. Bring the mixture to a boil over medium-high heat.
  3. Cover the pan and reduce heat to low; simmer for 40 minutes until lentils and barley are soft.
  4. Meanwhile, boil potatoes in their skins until tender.
  5. Peel the potatoes once cool enough to handle.
  6. Mash the potatoes with milk and grated cheddar cheese until smooth.
  7. Preheat the oven to 200&# 194;°C/400ðF (Gas Mark 6).
  8. Transfer the lentil mixture into a 900ml (1 1/2 pint) pie dish.
  9. Spread the mashed potato mixture evenly over the filling.
  10. Use a fork to create ridges on the potato surface.
  11. Bake for 20 minutes until the top is golden and slightly browned.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1262.7kcal
% Daily Value *
Total Fat 86.4g133%
Saturated Fat 25.1g126%
Cholesterol 73.2mg25%
Sodium 632.7mg27%
Total Carbohydrate 91.7g31%
Dietary Fiber 20.9g84%
Sugars 18.3g
Protein 36.1g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute low-fat cheddar cheese for the full-fat variety to reduce calories.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

For added protein, consider stirring in some cooked mushrooms or green peas to the lentil mixture.

Ensure the barley is fully cooked before assembling the pie to avoid a crunchy texture in the final dish.

Keywords: vegetarian, pie, lentils, barley, potatoes, cheese, carrots, onion, tomatoes, british, comfort food, baking, simmering, plant-based, hearty, main course, vegetable stock, mashed potato, cheddar, meal prep
Recipe Card powered by WP Delicious