Andy's veg*n shepherd's pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cans green lentils, drained12 mushrooms370g tinned tomatoes8 potatoes (c 160g each)1 red onion, choppedSpinach (lots but not included in calculation as it's negligible!)5 fl oz soya milk in mash100g Cheddar to top (leave out for vegan version)
Boil potatoes, drain, then mash with the soya milk.
Chop onion, mushrooms.
Put in bottom of casserole dish and mix with lentils, tomatoes and spinach.
Mix all together.
Top with mashed potato.
Bake for about 45 mins or until completely heated through.
For non-vegan version, top with the cheddar cheese before baking. The calculation for this recipe included the 100g of cheddar sprinkled over the top. If you don't use the cheese then take off 100cals, 8.3 fat, 0.3 carb and 6.2 protein PER SERVING.
Makes 4 BIG portions!
Number of Servings: 4
Recipe submitted by SparkPeople user EMSR2D2.
Chop onion, mushrooms.
Put in bottom of casserole dish and mix with lentils, tomatoes and spinach.
Mix all together.
Top with mashed potato.
Bake for about 45 mins or until completely heated through.
For non-vegan version, top with the cheddar cheese before baking. The calculation for this recipe included the 100g of cheddar sprinkled over the top. If you don't use the cheese then take off 100cals, 8.3 fat, 0.3 carb and 6.2 protein PER SERVING.
Makes 4 BIG portions!
Number of Servings: 4
Recipe submitted by SparkPeople user EMSR2D2.
Nutritional Info Amount Per Serving
- Calories: 595.5
- Total Fat: 10.1 g
- Cholesterol: 26.2 mg
- Sodium: 316.1 mg
- Total Carbs: 103.1 g
- Dietary Fiber: 16.8 g
- Protein: 27.8 g
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