Shepherd’s Pie

Shepherds Pie

This vegan recipe is the perfect comfort food for these cold winter months.

Shepherd's Pie
Serves 4
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1196 calories
197 g
0 g
19 g
62 g
4 g
713 g
1474 g
10 g
2 g
14 g
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
  1. 4 large russet potatoes, peeled and diced
  2. ½ cup plain, unsweetened nondairy milk
  3. ¼ cup vegan margarine
  4. 2 teaspoons salt
  5. ¾ teaspoon freshly ground black pepper
  6. 2 tablespoons olive oil
  7. ½ cup onion, chopped
  8. ½ cup celery, chopped
  9. ½ cup carrot, chopped
  10. 1 teaspoon garlic, minced
  11. 2 teaspoons dried Italian herb seasoning
  12. 2 (14-ounce) cans lentils, drained and rinsed
  13. 1 cup frozen peas
  14. 1 tablespoon vegan Worcestershire sauce
  15. 2 teaspoons Dijon mustard
Instructions
  1. Preheat the oven to 350 degrees. Oil a 9-inch baking pan with cooking spray.
  2. Boil the potatoes in salted water until tender, about 20 minutes. Drain, return them to the pot, and mash.
  3. 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.
  4. 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.
  5. Add the lentils, peas, Worcestershire sauce, mustard, and the remaining teaspoon of salt and ¼ teaspoon of pepper and cook for 5 minutes.
  6. Pour into the prepared pan and spread the mashed potato on top.
  7. Bake for 30 minutes, until golden.
Adapted from Mayim's Vegan Table
beta
calories
1196
fat
19g
protein
62g
carbs
197g
more
Adapted from Mayim's Vegan Table
Natural Solutions Magazine - dedicated to teach people how to live better https://naturalsolutionsmag.com/

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