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Vegan Shepherd's Pie

URL: https://thehealthyfoodie.com/vegan-shepherds-pie/

Ingredients

The filling

  • 1 tbsp extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 8 oz mushrooms, sliced
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 cup French lentils
  • 1 cup kasha
  • 4 cups water
  • ½ cup roasted sunflower seeds
  • 2 tbsp ketchup or tomato paste
  • 1 tbsp tamari sauce
  • 1 tbsp dried parsley
  • 1 tsp ground coriander
  • 1 tsp dried savory
  • 1 tsp sweet paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 4 cups frozen mixed vegetables

The mashed potatoes

  • 3 lb starchy potatoes, peeled and cut into 1" chunks
  • ¾ cup warm vegetable broth or non-dairy milk
  • ¼ cup extra-virgin olive oil
  • ¼ cup nutritional yeast
  • to taste salt
  • to taste ground white pepper

Instructions

  1. Peel the potatoes and preheat the oven to 375°F.
  2. Cook the potatoes in salted boiling water until soft.
  3. Heat olive oil in a sauté pan and cook onion, garlic, and mushrooms until golden.
  4. Add French lentils and kasha, pour in water, and simmer until tender.
  5. Rinse and drain the frozen mixed vegetables.
  6. Mix cooked lentils with sunflower seeds, ketchup, tamari, herbs, and spices.
  7. Transfer the lentil mixture to a baking dish and top with mixed vegetables.
  8. Drain the potatoes, add olive oil and broth, and mix until fluffy.
  9. Spread mashed potatoes over the vegetables and sprinkle with paprika.
  10. Bake for about 30 minutes until golden, then let rest before serving.

Nutrition Facts (estimated)

Servings
6
Calories
622
Total fat
19g
Total carbohydrates
93g
Total protein
27g
Sodium
819mg
Cholesterol
0mg

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