This vegan recipe is the perfect comfort food for these cold winter months.
Shepherd's Pie
2015-12-07 16:16:12
Serves 4
Nutrition Facts
Serving Size
713g
Servings
4
Amount Per Serving
Calories 1196
Calories from Fat 169
% Daily Value *
Total Fat 19g
29%
Saturated Fat 4g
19%
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 1474mg
61%
Total Carbohydrates 197g
66%
Dietary Fiber 68g
272%
Sugars 10g
Protein 62g
Vitamin A
73%
Vitamin C
66%
Calcium
20%
Iron
107%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 large russet potatoes, peeled and diced
- ½ cup plain, unsweetened nondairy milk
- ¼ cup vegan margarine
- 2 teaspoons salt
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- ½ cup onion, chopped
- ½ cup celery, chopped
- ½ cup carrot, chopped
- 1 teaspoon garlic, minced
- 2 teaspoons dried Italian herb seasoning
- 2 (14-ounce) cans lentils, drained and rinsed
- 1 cup frozen peas
- 1 tablespoon vegan Worcestershire sauce
- 2 teaspoons Dijon mustard
Instructions
- Preheat the oven to 350 degrees. Oil a 9-inch baking pan with cooking spray.
- Boil the potatoes in salted water until tender, about 20 minutes. Drain, return them to the pot, and mash.
- Place the nondairy milk and margarine in a small saucepan over medium heat and cook until the margarine has melted. Add 1 teaspoon of the salt and ½ teaspoon of the pepper, and then add to the mashed potatoes and stir well until incorporated.
- In a large pan over high heat, heat the oil and sauté the onion, celery, carrot, and garlic until soft, about 8 minutes. Add the Italian seasoning and cook for 30 seconds.
- Add the lentils, peas, Worcestershire sauce, mustard, and the remaining teaspoon of salt and ¼ teaspoon of pepper and cook for 5 minutes.
- Pour into the prepared pan and spread the mashed potato on top.
- Bake for 30 minutes, until golden.
Adapted from Mayim's Vegan Table
Adapted from Mayim's Vegan Table
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