Name: Lentil Shepherd’s Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4, 4 people
Cuisine: british
Ingredients: 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

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Lentil Shepherd’s Pie

Nutrition Facts

Per serving · recipe makes 4 · 55m total

Servings

Calories

28% of a 2,000 cal day

565KCAL

Protein

26g53% DV

% DAILY VALUE

Total Fat17g

21%

Saturated8g

42%

Unsaturated8g

—

Total Carbs83g

30%

Fiber15g

53%

Total Sugars13g

—

incl. Added Sugars0g

Starch55g

—

Sodium2123mg

92%

% Daily Value is based on a 2,000 calorie day.

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.

Ingredients

4 SERVINGS

25 gbutter
1leek — sliced
150 gchestnut mushrooms — diced
2garlic — crushed or grated
2carrots — diced
200 gdried green lentils
2 tinschopped tomatoes — canned
200 mlwater
6 tbsptamari — or soy sauce
750 gpotatoes — chopped into 2 cm cubes
100 mlYeo Valley whole milk
50 mldouble cream
Salt and pepper to taste
50 gcheddar cheese

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

55m total

Read the method on Easy Peasy FoodieEb Gargano’s original page

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Nutrition is estimated by Chive from the ingredients above, per serving.

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