1-Hour Vegan Shepherd's Pie
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Minimalist Baker · by Minimalist Baker★ 4.7 (519)

1-Hour Vegan Shepherd's Pie

NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 36%
CARBS 77G67% OF CAL
12G FIBER5G SUGAR59G OTHER
FAT 10G19% OF CAL
5G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegan shepherd's pie with lentils, vegetables, and a mashed potato topping. Flavorful and satisfying without meat.

mainbritishcasserolebeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3 pounds yukon gold potatoes, partially peeled ((thoroughly washed))
  • 3-4 Tbsp vegan butter
  • Sea salt and black pepper ((to taste))
  • 1 Tbsp olive oil
  • 1 medium onion ((diced))
  • 2 cloves garlic ((minced))
  • 2 Tbsp tomato paste ((optional))
  • 1 healthy pinch each sea salt and black pepper
  • 1 1/2 cups uncooked brown or green lentils ((rinsed and drained))
  • 4 cups vegetable stock (DIY or store-bought)
  • 2 tsp fresh thyme ((or sub 1 tsp dried thyme per 2 tsp fresh))
  • 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
PREP
15M
SODIUM
506MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.