vegan shepherds pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Filling: * 1 1/4 cup cooked lentils (you can prepare them ahead of time or use canned) * 1 medium onion, chopped * 1 garlic clove * 1 small eggplant, peeled and cut into bite-size pieces * 1 cup carrots, chopped * 1 cup mushrooms, chopped * 1/2 frozen sweet corn kernels * 1 cup vegetable stock * 1 tablespoon tomato paste * 1 cup diced tomatoes (preferably fire roasted!) * 2 teaspoons dried rosemary * a few fresh basil leaves cut into strips * salt & pepper to taste Mashed Potato Crust: * 5 Yukon Gold Potatoes, peeled, and cubed * 4 tablespoons non-dairy milk * 1 teaspoon onion powder * salt & pepper to taste
Preheat oven 350 degrees!
1. If using dried lentils, cook them and drain them thoroughly.
2. Heat the olive oil in large saucepan and toss in onion and garlic in it, allowing it to cook for 2 minutes, until lightly browned. Stir in the eggplant and allow to cook for approximately 5 minutes.
3. Mix in the carrots, mushrooms, corn, rosemary, and basil and cook for 2 minutes, and then add tomato paste and diced tomatoes. Cover the sauce pan and simmer for 20 minutes.
4. Boil or steam the potatoes until they are soft. Drain and mash them, then add non-dairy milk and onion powder, and beat until smooth.
5. Uncover the pan of vegetables and cook more briskly for 5 minutes to evaporate some of the liquid. Stir in the cooked lentils, vegetable stock, and season with salt and pepper.
6. Smooth out a thin layer of the mashed potatoes onto an ovenproof dish, making sure you cover the bottom of the dish with potatoes. Layer it with the vegetable and lentil mixture, then spread the rest of the potatoes, covering the mixture, and mark with a fork. Sprinkle some dried basil or maybe even grated cheese on top. Cook in the heated oven for about 25 minutes, until golden brown.
Number of Servings: 6
Recipe submitted by SparkPeople user DARLINGJEFFIE.
1. If using dried lentils, cook them and drain them thoroughly.
2. Heat the olive oil in large saucepan and toss in onion and garlic in it, allowing it to cook for 2 minutes, until lightly browned. Stir in the eggplant and allow to cook for approximately 5 minutes.
3. Mix in the carrots, mushrooms, corn, rosemary, and basil and cook for 2 minutes, and then add tomato paste and diced tomatoes. Cover the sauce pan and simmer for 20 minutes.
4. Boil or steam the potatoes until they are soft. Drain and mash them, then add non-dairy milk and onion powder, and beat until smooth.
5. Uncover the pan of vegetables and cook more briskly for 5 minutes to evaporate some of the liquid. Stir in the cooked lentils, vegetable stock, and season with salt and pepper.
6. Smooth out a thin layer of the mashed potatoes onto an ovenproof dish, making sure you cover the bottom of the dish with potatoes. Layer it with the vegetable and lentil mixture, then spread the rest of the potatoes, covering the mixture, and mark with a fork. Sprinkle some dried basil or maybe even grated cheese on top. Cook in the heated oven for about 25 minutes, until golden brown.
Number of Servings: 6
Recipe submitted by SparkPeople user DARLINGJEFFIE.
Nutritional Info Amount Per Serving
- Calories: 194.3
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 179.0 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 8.3 g
- Protein: 9.0 g
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