vegan Sheperd's pie
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of vegan Sheperd's pie calories by ingredient
Introduction
I would add spice of your liking de provence I would add spice of your liking de provenceNumber of Servings: 6
Ingredients
-
1T refined coconut oil
2 shallots diced
2 garlic minced
1t herbs de Provence
1t salt
1.5 C lentils
2 tomatoes diced
1/4 C peas
1/4 C corn
1 summer squash diced
6 cups potatoes diced
3 T Margarine
1 C soy milk
Directions
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.