Vegetarian Shepherd’s Pie from the new Canadian Living Vegetarian Cookbook

I love flipping through Canadian Living Magazine!

They have the best recipes.

In fact, my mother-in-law gave me a whole stack of last year’s magazines to peruse and seek out new vegetarian recipes.  Now Canadian Living has made searching for their vegetarian recipes easier by including a selection of delicious sounding meals in their newest “tested til perfect” cookbook  The Vegetarian Collection.  Even though I have secured a copy of this cookbook  that doesn’t mean I won’t continue to flip through the old magazine editions!  Plus, this cookbook does not feature any deserts, so those old magazines will come in handy.

I had been eyeing this cookbook for a few weeks in Coles bookstore downtown.

Should I pick up, or shouldn’t I?

Then one day while looking through cookbooks in Winners I found a copy of the coveted cookbook for only $14.99.  Well, that settled it.

It was tough for me to decide on the first recipe that I would make from my newest acquisition. Would it be Rustic Spinach and Feta Galette, Squash Couscous, or Smoked Cheese Risotto?  Instead I decided on an adaptation of the Canadian Living version of vegetarian shepherd’s pie.

With a mix of yam and potato for the topping and a stew of lentils and veggie ground round beneath this shepherd’s pie was absolutely delicious.  I must confess it beat the pants off of a shepherd’s pie recipe that I posted previously. This one takes a bit longer to make, so if you have time to spare give it a try. Though you could use canned lentils instead of dried one to speed things up.

I think the mix of yam and potato with the grated cheese on top is what makes this shepherd’s pie so fantastic !

Vegetarian Shepherd’s Pie

2 tablespoons of olive oil
1 large onion, diced
1 stalk celery, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 cup dried brown lentils, soaked overnight then rinsed and drained (or one can of lentils)
1 340g package of Yves Veggie Ground Round
2 teaspoons ground cumin
2 teaspoons dried oregano
1 -28 ounce can of crushed tomatoes
1 cup of water
2 zucchini diced

4 (1 kg) russet potatoes, peeled and cut into 2 inch dice
4 (1 kg) yams, peeled and cut into 2 inch dice
1/3 cup of milk
3 tablespoons plain yogurt
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups grated cheddar cheese

  • In a large pot heat the oil over medium heat and add the onions, celery, carrot and garlic.  Cook until softened, about 6 minutes.
  • Add lentils, cumin, and oregano and cook for 3 minutes
  • Stir in tomatoes and water and bring to a boil.  Reduce the heat and simmer, covered, for 20 minutes.
  • Add the zucchini and cook for 30 minutes more until the lentils are tender.  If you are using canned lentils cut the cooking time at this point to 10 minutes.
  • Add the Veggie Ground Round and stir to mix.
  • While the mixture is cooking  add the potatoes and yams to a large pot of boiling water and cook until tender, about 20 minutes.
  • Preheat the oven to 375°C
  • Drain the potatoes and yams and rinse the pot.  Return the potatoes and yams to the pot and mash with milk, yogurt, salt and pepper.
  • Add 1/2 cup of grated cheese to the potato-yam mash
  • Scoop lentil mixture into a 9 x 13 baking dish and spread the potato-yam mash on top.  Top with the remaining cheese and bake at 375°C for 30 minutes

Click to print

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9 responses to “Vegetarian Shepherd’s Pie from the new Canadian Living Vegetarian Cookbook

  1. I always love to read your comments about how the recipe tastes… and the topping does sound like a winner! :)
    Valerie

  2. I love flipping through Canadian Living magazine too! I also love borrowing the Vegetarian Times magazines from the library too. Really great mag to flip through.

    • I just signed up for a subscription to Vegetarian Times. In fact, last month they featured some recipes containing canned/tetra pac soups. It made me think of you and your comment about tomato soup cake.

  3. Hi there! Just discovered your blog from Val at Canadian Foodie! Excited to find another Edmontonian foodie :) I love vegetarian meals and try to eat meatless a few times a week. This looks like a great option! THanks for sharing.

  4. I never thought to add lentils to Veg ground round! This sounds so delish. I can’t wait to try it!

  5. hehe. Tomato soup cake. Ah yes :)

  6. Pingback: Better late than never: the best recipes of 2010 | Cookbook Cooks

  7. I would appreciate knowing how many this recipe serves.

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