King’s Shepherd’s Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan shepherd's pie with a savory lentil filling loaded with vegetables and topped with creamy mashed potatoes. Hearty, satisfying, and perfect for a crowd-pleasing dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 Yukon Gold potatoes (peeled and quartered)
- 1 cup rice milk
- 4 tablespoons 1/2 stick vegan buttery spread
- 1 teaspoon garlic powder
- 3 carrots (halved lengthwise and cut into thinly sliced half- moons)
- 3 celery ribs (thinly sliced)
- 1/2 yellow onion (chopped)
- 1 cup frozen corn
- 1 cup frozen peas
- 2 garlic cloves (minced)
- 2 teaspoons dried thyme
- 2 bay leaves
- 3 cups cooked brown lentils
- 2 teaspoons salt
- Dash of paprika (optional)
- 1 tablespoon chopped fresh parsley (optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 648mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 857mg
- Calcium
- 88mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 648MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.