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Gen's Sheperd's Pie


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Serves 4-6 (makes one 9x13 dish) | Prep Time 20 min | Cook Time 1 hour

Why I Love This Recipe

FEATURING: Kale, potatoes, onions, garlic. You can also replace some of the potatoes with squash for a change!

An easy vegetarian sheperd's pie we like to make in the Fall as the days start to be cooler! Barley is definitely optional. We just add some in from time to time to make it more filling for the kids!

We like to serve it with a quick kale salad (diced kale with tomatoes served with a drizzle of olive oil, balsamic vinegar, salt and pepper).

NOTE: TO MAKE PEARL BARLEY (if you want to add some in your Sheperd's pie. You can also make half this amount if you want less barley)

1 cup pearl barley

3 cups water or low sodium stock

Pinch of Salt

1 Smashed Garlic Clove

Put the barley, garlic, salt and water/stock in the saucepan.

Bring the water and barley to a boil over high heat.

When the barley has reached a rapid boil, lower the heat to a low simmer and cover. At the 20 minute mark, check the barley if additional water/stock is needed.

Add more water if the pan becomes dry before the barley has finished cooking. Check for texture.

When the barley is done, it will have absorbed most of the water. If it has tons of water. simply drain it off. And cover the pot and allow to stand for 5-8 minutes. Then fluff with a fork. Enjoy!


Ingredients You'll Need

4 cups (680 g) russet or Yukon Gold potatoes, cubed (you can peel them if you want, we just rarely do as we like the more rustic taste/feel of whole potatoes)
Up to 1/4 cup (55 g) sunflower oil, approximately
1/2 cup (125 ml) soy milk (or other milk of your choice), approximately

KALE & ONION & BARLEY FILLING
Up to 1 Tbsp of sunflower oil (or to taste)
1/2 large onion (or 1 small-medium onions), finely chopped
3-4 kale leaves, chopped in thin ribbons
1.5 cup of cooked peal barley (optional) ---- SEE NOTE IN RECIPE DESCRIPTION FOR HOW TO MAKE BARLEY AHEAD OF TIME (if using)
Salt & pepper, to taste


BEAN FILLING
Uo to 1 Tbsp of sunflower oil (or to taste)
1/2 large onion (or 1 small-medium onions), finely chopped
1 can of black beans, rinsed and drained
1 can of lentils, rinsed and drained
1.5 teaspoon ground cumin
1.5 teaspoon ground coriander
1.5 teaspoon salt (or to taste)


Directions

With the rack in the middle position, preheat the oven to 375°F (190°C).

MAKE THE POTATOES:
In a large pot of salted water, cook the potatoes until very tender (you can also just dice the potatoes and steam them in a pot if you have a steaming basket - they steam in 15-20 min usually... that is usually how I do them). Drain.
With a masher, coarsely crush the potatoes with at least 2 tbsp of the oil. With an electric mixer, purée while also adding the soy milk. Season with salt and pepper. Set aside.

MAKE THE KALE & ONION & BARLEY FILLING
In a large frying pan, add the oil. When hot, add the onion and fry 2-3 min, stirring from time to time. Add the kale and fry a few minutes until it starts to wilt. Add in the cooked barley (if using). Add salt and pepper, to taste. Set aside.

MAKE THE BEAN FILLING:
In a large frying pan, add the oil. When hot, add the onion and fry 2-3 min, stirring from time to time. Add the black beans and lentils and fry 1-2 minutes. Add the ground cumin, ground coriander and salt. Set aside.

ASSEMBLY
Lightly press the bean filling into the bottom of an 8-inch (20 cm) square baking dish. Cover with the kale/onion/barley filling and the mashed potatoes. (You can also add a bit of paprika and or other spice you like on top of your mashed potatoes, if you want).
Bake for 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.


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