Easy Peasy Foodie · by Eb Gargano★ 4.8 (46)
Lentil Shepherd’s Pie
NUTRITION · PER SERVING55M COOK
CAL 22%·PRO 37%
CARBS 57G52% OF CAL
10G FIBER16G SUGAR31G OTHER
FAT 17G35% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian shepherd's pie with lentils, mushrooms, and vegetables topped with creamy mashed potatoes. Hearty and comforting, a meatless take on a British classic.
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Nutrition & ingredients
Ingredients
serves 4- 25 g butter ((I used Yeo Valley))
- 1 leek (sliced)
- 150 g chestnut mushrooms (diced)
- 2 cloves garlic (crushed or grated)
- 2 carrots (diced)
- 200 g dried green lentils
- 2 tins chopped tomatoes
- 200 ml water
- 6 tablespoons tamari or soy sauce ((I used Clearspring tamari))
- 750 g potatoes (chopped into 2cm cubes)
- 100 ml milk ((I used Yeo Valley whole milk))
- 50 ml double cream ((I used Yeo Valley))
- Salt and pepper to taste
- 50 g cheddar cheese
At a glance
PER SERVING · TIME 55M
CAL 22%·PRO 37%
CARBS 57G52% OF CAL
10G FIBER16G SUGAR31G OTHER
FAT 17G35% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 2408mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1766mg
- Calcium
- 244mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2408MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.