Jessica in the Kitchen · by Jessica Hylton★ 5.0 (34)
Vegan Shepherd’s Pie
NUTRITION · PER SERVING42M COOK
CAL 5%·PRO 12%
CARBS 17G64% OF CAL
5G FIBER4G SUGAR7G OTHER
FAT 2G18% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan shepherd's pie with mushrooms and lentils in a savory broth, topped with creamy mashed potatoes. A filling comfort dish that rivals its meat-based cousin.
mainamericancasserolebeans🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon vegan butter or olive oil
- 2 cups mushrooms (chopped)
- ½ cup carrots (sliced)
- 3 cloves garlic (minced)
- 1 small onion (finely chopped)
- 2 stalks celery (chopped)
- 1 teaspoon fresh thyme (finely diced)
- 1 tablespoon all purpose gluten free flour mix
- 1 cup vegetable broth
- ½ cup fresh or frozen peas
- 1 cup to 1 ½ cups cooked lentils (add the extra half if you want more filling)
- ½ teaspoon sea salt & ¼ teaspoon ground black pepper to taste
- To Top (Best Vegan Garlic Mashed Potatoes)
At a glance
PER SERVING · TIME 42M
CAL 5%·PRO 12%
CARBS 17G64% OF CAL
5G FIBER4G SUGAR7G OTHER
FAT 2G18% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 32m
- Sodium
- 142mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 386mg
- Calcium
- 29mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 142MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.