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Vegan Lentil Shepherds Pie
Vegan Lentil Shepherds Pie

Vegan Lentil Shepherds Pie
A comforting and hearty vegan version of the classic shepherd's pie.
Vegan Lentil Shepherds Pie
Ingredients:
1
Servings
  • 200
    g
     lentils
  • 300
    g
     potato
  • 100
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 250
    ml
     vegetable broth
  • 2
    tbsp
     tomato paste
  • 100
    g
     frozen peas
  • 100
    ml
     soy milk
  • 2
    tbsp
     nutritional yeast
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 60 minutes
Vegan Lentil Shepherds Pie
Instructions:
  1. Preheat oven to 200°C.
  2. Boil potatoes until tender, then mash with soy milk and nutritional yeast.
  3. In a pan, heat olive oil and sauté onion, garlic, and carrot until soft.
  4. Add lentils, vegetable broth, tomato paste, peas, salt, and pepper. Simmer for 15 minutes.
  5. Transfer lentil mixture to a baking dish and spread mashed potatoes on top.
  6. Bake for 20 minutes until golden brown.
Nutrition Per Serving 1000 g Per 100g
Energy 800 kcal 80 kcal
Protein 30 g 3.0 g
Fibre 20 g 2.0 g
Salt 2 g 0.2 g
Sugar 10 g 1.0 g
Carbohydrates 130 g 13.0 g
Fat 20 g 2.0 g
  • 200
    g
     lentils
  • 300
    g
     potato
  • 100
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 250
    ml
     vegetable broth
  • 2
    tbsp
     tomato paste
  • 100
    g
     frozen peas
  • 100
    ml
     soy milk
  • 2
    tbsp
     nutritional yeast
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Boil potatoes until tender, then mash with soy milk and nutritional yeast.

In a pan, heat olive oil and sauté onion, garlic, and carrot until soft.

Add lentils, vegetable broth, tomato paste, peas, salt, and pepper. Simmer for 15 minutes.

Transfer lentil mixture to a baking dish and spread mashed potatoes on top.

Bake for 20 minutes until golden brown.

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