Lentil Shepherd's Pie Vegan Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan shepherd's pie with lentil and vegetable filling topped with creamy mashed potatoes. Hearty and comforting with savory depth. A plant-based take on a classic comfort dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 ½ pounds Yukon gold potatoes (peeled and chopped)
- 1 ½ teaspoon salt (divided)
- 4 tablespoons vegan butter
- 1 tablespoon nutritional yeast
- 1 teaspoon pepper (divided)
- 2 tablespoons olive oil
- 1 onion (diced)
- 3 carrots (diced)
- 3 celery stalks (diced)
- 2 tablespoons fresh thyme leaves
- 1 tablespoon tomato paste
- 1 ½ cups brown lentils
- 1 14.5 ounce can fire roasted diced tomatoes
- 4 cups vegetable stock
- 1 cup frozen peas
- 1 tablespoon reduced sodium soy sauce
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1000mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1181mg
- Calcium
- 77mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1000MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.