Vegetarian Shepherd’s Pie

Just in case my title didn’t scare everyone away, I think this picture will:

Seriously, John. The pepper? Calm down there. Anyway, I am going more vegetarian again, so my recipes will likely reflect that. I adapted this recipe from a previous recipe I blogged. You can find the original inspiration (and a great meat version) by searching “Shepherd’s Pie” in the search bar at the top left. Anyway, Gavin loved this, which is SHOCKING. Everyone like it but Grey, and it gets a 7. I changed things around a ton, so here is what it ended up being:

Vegetarian Shepherd's Pie

2 cups onion

6 cloves garlic, minced

3-4 cups carrots

2 cups frozen green beans, cut into small sizes

1 cup frozen corn

1 cup frozen peas

1 1/2 cups green lentils, cooked

16 oz. mushrooms, chopped small

1- 1 1/2 tsp. salt

2 tsp. chicken Better than bouillon paste

1 Tbs. Worcestershire sauce

1 tsp. dry oregano

1 tsp. dry thyme

3/4 tsp. rosemary

1 small can tomato paste

1 cup sour cream

 

So, throw some oil in a pan and saute the carrots onion and garlic. Add the beans, and the seasonings. Add the mushrooms, the cooked lentils, and the frozen vegetables. Then add tomato paste and sour cream. Simmer for a while. Put in the bottom of a 9x13 pan or two smaller 9x9 pans. Top with the following:

 

4 cups of chopped potatoes (boil them until soft)

Then, in the mixer, add your potatoes and:

2 T. butter

milk (I only used a few Tbs.)

1/2 cup freshly grated parmesan

1/2 cup sharp cheddar

1/2 tsp. salt

1/2 tsp. garlic powder

1 egg yolk

 

Note, my potatoes barely covered a 9x9 pan, so adjust accordingly.

Put the potatoes on top and add more of the cheese and bake at 350 until it looks good.