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Hungarian Shepherds Pie : Vegetarian

Hungarian Shepherds Pie : Vegetarian

Here is a savory shepherd’s pie with the flavors of Hungarian goulash. The TVP (textured vegetable protein) is in a mince form, so it blends nicely with finely chopped vegetables and lentils and provides plenty of protein for this dish.

Serves 6.


  • 1/4 c yellow or red lentils
  • 1/4 c TVP mince (fine granules)
  • 4 medium potatoes
  • kosher salt, divided
  • 1/8 tsp white pepper
  • 1 egg, beaten
  • 3 Tbsp butter, divided use
  • 2 Tbsp olive oil
  • 1/2 medium onion
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 carrot, peeled
  • 1 stalk of celery
  • 2 garlic cloves
  • 1/4 tsp dry rosemary
  • 1/4 tsp caraway seeds
  • 1/4 tsp dry mustard powder
  • 4 tsp Hungarian paprika
  • 1 tsp dark chili pepper
  • 1/4 tsp Vegeta (optional)
  • 3 bay leaves
  • 2 Roma tomatoes, chopped
  • 1/4 c minced fresh parsley


  1. Place lentils in a small saucepan with 1 cup boiling water. Once they come back up to the boil, stir the pot, cover and simmer on low for 12 minutes or until lentils are just tender. Set aside.
  2. Place the TVP mince in a small bowl and barely cover with boiling water. Allow to stand a few minutes, stir and set aside.
  3. Peel and quarter the potatoes. Cover with water and add 1 tsp salt. Bring to a boil, lower heat and simmer about 15 minutes until fork tender. Drain and mash in a food mill or with a potato masher until smooth. Add 1/8 tsp kosher salt and the white pepper. When cool, add egg and 2 Tbsp of melted butter. Stir well and set aside.
  4. Preheat the oven to 350 degrees F. Finely chop the onion, red pepper, green pepper, carrot, and celery. Mince the garlic.In a large skillet, heat the oil over medium low heat and add the onions. Saute a couple of minutes; add the red and green bell pepper, celery, carrot and garlic and continue to saute a few more minutes. Add the spices and seasonings. Allow them to heat up for a minute; then add the tomatoes, parsley, lentils, and TVP. Continue to blend and heat for five more minutes.
  5. Oil an 11 X 7 inch baking dish (olive oil) and place the Hungarian mixture evenly in the bottom, removing the bay leaves. Carefully smooth a layer of mashed potatoes on top and dot with the remaining 1 Tbsp of butter. Sprinkle with paprika and bake for 35 minutes or until the top begins to brown around the edges. Allow to cool 10-20 minutes before cutting into squares.

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