Vegan Shephard's Pie
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Bakerita · by Rachel Conners★ 5.0 (4)

Vegan Shephard's Pie

NUTRITION · PER SERVING60M COOK
CAL 29%·PRO 34%
CARBS 76G52% OF CAL
14G FIBER50G OTHER11G TOTAL SUGAR
FAT 25G39% OF CAL
13G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan shepherd's pie with lentils and sauteed vegetables topped with creamy mashed potatoes. Hearty and comforting. Perfect for chilly nights.

maincasserolebeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 lb. (about 4) large Yukon Gold potatoes (or white sweet potatoes, peeled and cubed)
  • 6 tablespoons ghee or vegan butter
  • 2 cloves garlic (minced)
  • Salt and pepper (to taste)
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion (chopped)
  • 2 to 3 carrots (diced (1 cup diced))
  • ½ lb. fresh mushrooms (finely diced)
  • 1 cup fresh or frozen peas
  • 1½ cups cooked lentils
  • 1 teaspoon fresh thyme leaves (chopped (use ¼ teaspoon if you only have dried))
  • 2 tablespoons arrowroot powder (or tapioca starch)
  • 2 teaspoons white miso paste (I use this chickpea miso)
  • 2 tablespoons tomato paste
  • 1½ cups vegetable broth (I like using mushroom broth)
PREP
30M
SODIUM
581MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.