vegan Sheperd's pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1T refined coconut oil2 shallots diced2 garlic minced1t herbs de Provence1t salt1.5 C lentils2 tomatoes diced1/4 C peas1/4 C corn1 summer squash diced6 cups potatoes diced3 T Margarine1 C soy milk
Heat oil cook onions,garlic, summer squash, and herbs with 1/2 t of salt 2minutes. add lentils and vegetable broth bring to boil and then cover and reduce to a simmer for 35 to 40 minutes. Take off heat at tomatoes. peas, corn and rest of salt.
while all of that is happening cook potatoes until soft by boiling in water. Drain water add soy milk margarine mash set aside. Add the lentil mix to a casserole dish cover with potatoes and bake at 350 for 30 minutes.
Serving Size: Makes 6 serving
Number of Servings: 6
Recipe submitted by SparkPeople user DLBAILEY2.
while all of that is happening cook potatoes until soft by boiling in water. Drain water add soy milk margarine mash set aside. Add the lentil mix to a casserole dish cover with potatoes and bake at 350 for 30 minutes.
Serving Size: Makes 6 serving
Number of Servings: 6
Recipe submitted by SparkPeople user DLBAILEY2.
Nutritional Info Amount Per Serving
- Calories: 257.6
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 893.9 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 8.5 g
- Protein: 8.8 g
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