Lentil Shepherd's Pie with Cheesy Mashed Potatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory lentil and vegetable filling topped with creamy mashed potatoes and cheese, all baked until golden. It's hearty, satisfying, and kid-friendly while being completely meatless.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds russet potatoes
- 3 tablespoons vegan butter
- 3/4 cup unsweetened, unflavored cashew milk (or other non-dairy milk)
- 3/4 teaspoon salt, or more to taste
- few shakes black pepper
- 1 1/2 cups vegan cheese shreds, cheddar preferred
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups cooked lentils, drained and rinsed (I used 2-15oz cans, see Notes for dried)
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 3/4 teaspoon salt
- 2 tablespoons vegan Worcestershire sauce
- 3 tablespoons tomato paste
- 3 tablespoons all purpose flour
- 1 1/2 cups vegetable broth
- 2 cups frozen pea and carrot mix
- 1 cup frozen corn
At a glance
PER SERVING · TIME 70M
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
- 50m
- Sodium
- 739mg
- 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
- 1185mg
- Calcium
- 70mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 739MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.