Vegan Shepherd's Pie with Lentils
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based shepherd's pie with lentils, mushrooms, and vegetables topped with garlic-chive mashed potatoes. A hearty, comforting vegan casserole baked until warm and golden.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 medium onion, chopped
- 8 oz fresh cremini or button mushrooms, caps and stems diced
- 1 cup uncooked green or brown lentils
- 2 cups vegetable broth
- 1 ½ cups frozen peas and carrots mix
- 1 14-ounce can full-fat coconut milk
- 4 garlic cloves, minced
- 1 tablespoon coconut aminos
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch, arrowroot powder, or tapioca starch
- 2 lbs russet potatoes (about 5 small-medium), peeled and chopped
- Water and salt
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ to 1 cup vegetable broth
- ⅓ cup minced fresh chives
At a glance
PER SERVING · TIME 90M
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 10m
- Sodium
- 558mg
- 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
- 1063mg
- Calcium
- 56mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 558MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.