VEGAN SHEPHERD'S PIE
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The Simple Veganista · by Julie | The Simple Veganista★ 4.9

VEGAN SHEPHERD'S PIE

NUTRITION · PER SERVING50M COOK
CAL 24%·PRO 38%
CARBS 77G64% OF CAL
17G FIBER9G SUGAR51G OTHER
FAT 12G23% OF CAL
6G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegan shepherd's pie with lentils and vegetables in rich gravy, topped with creamy mashed potatoes and baked until golden. A comforting, protein-rich dinner that satisfies like a classic meat version.

mainamericancasserolebeansdairy freevegan
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil or 1/4 cup water
  • 1 small yellow onion (about 1 cup), diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 teaspoons dried thyme (or half rosemary)
  • 2 cans (14oz.) lentils (or 3 cups cooked), drained and rinsed
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 tablespoon vegan Worcestershire sauce (such as Annie’s), or use tamari or soy sauce
  • 1 rounded teaspoon dijon
  • 1 cup frozen peas
  • 1 cup frozen corn (or 6oz. can, drained)
  • 1 cup vegetable broth
  • salt + pepper, to taste
  • 2 1/2 lbs. potatoes (yukon or russet), cut into 1 inch cubes
  • 4 tablespoons vegan butter (my favorite it Miyoko’s) or olive oil
  • 1/3 – 2/3 cup unsweetened, plain almond milk or vegan cream
  • 1 teaspoon garlic powder
  • salt + fresh cracked pepper, to taste
PREP
10M
SODIUM
536MG
ESTIMATE
COMPLETE

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