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Vegan Shepherds Pie
Vegan Shepherds Pie

Vegan Shepherds Pie
A comforting and hearty vegan version of the classic shepherd's pie.
Vegan Shepherds Pie
Ingredients:
1
Servings
  • 500
    g
     potato
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 100
    g
     carrot
  • 100
    g
     celery
  • 2
    clove
     garlic
  • 200
    g
     lentil
  • 250
    ml
     vegetable broth
  • 2
    tbsp
     tomato paste
  • 100
    g
     frozen peas
  • 1
    tbsp
     soy sauce
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 60 minutes
Vegan Shepherds Pie
Instructions:
  1. Peel and chop the potatoes. Boil them in salted water until tender.
  2. Mash the potatoes with olive oil and season with salt and pepper.
  3. In a pan, heat olive oil and sauté chopped onion, carrot, celery, and garlic until soft.
  4. Add lentils, vegetable broth, tomato paste, soy sauce, thyme, salt, and pepper. Simmer until lentils are cooked.
  5. Stir in frozen peas and cook for another 5 minutes.
  6. Transfer the lentil mixture to a baking dish and spread the mashed potatoes on top.
  7. Bake in a preheated oven at 200°C for 20 minutes or until the top is golden brown.
Nutrition Per Serving 1200 g Per 100g
Energy 800 kcal 67 kcal
Protein 30 g 2.5 g
Fibre 20 g 1.7 g
Salt 2 g 0.2 g
Sugar 10 g 0.8 g
Carbohydrates 130 g 10.8 g
Fat 25 g 2.1 g
  • 500
    g
     potato
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 100
    g
     carrot
  • 100
    g
     celery
  • 2
    clove
     garlic
  • 200
    g
     lentil
  • 250
    ml
     vegetable broth
  • 2
    tbsp
     tomato paste
  • 100
    g
     frozen peas
  • 1
    tbsp
     soy sauce
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Peel and chop the potatoes. Boil them in salted water until tender.

Mash the potatoes with olive oil and season with salt and pepper.

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

Add lentils, vegetable broth, tomato paste, soy sauce, thyme, salt, and pepper. Simmer until lentils are cooked.

Stir in frozen peas and cook for another 5 minutes.

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

Bake in a preheated oven at 200°C for 20 minutes or until the top is golden brown.

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