Lentil Shepherd's Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 187.0
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 135.9 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 9.2 g
  • Protein: 7.0 g

View full nutritional breakdown of Lentil Shepherd's Pie calories by ingredient


Introduction

Vegan shepherd's pie - tasty and filling. Vegan shepherd's pie - tasty and filling.
Number of Servings: 8

Ingredients

    1.0 cup Lentils, cooked according to package instructions
    2.0 cans diced tomatoes
    1.0 tbs Tomato Paste
    0.5 cup, chopped Carrots
    2.0 stalks celery, diced
    1 medium onion, diced
    3.0 cloves Garlic, minced
    6 Golden potatoes
    8.0 oz Almond Breeze Almond Milk, Original
    8.0 cups Cabbage (1 cup, shredded) or packaged Cole slaw mix.
    1tsp cumin
    1 tsp turmeric

Directions

Cook lentils (I use a pressure cooker). In a large sauce pan, saute onions until translucent, the add garlic and stir briefly to soften. Add spices, toast briefly. Add carrots and celery, cook until softened. Add tomatoes and tomato paste. Bring to a simmer and set aside. Cook potatoes (I use microwave), then mash with almond milk. Set aside. Saute cabbage, set aside. In a large casserole dish or lasagna pan, layer lentil mixture, cabbage, then mashed potatoes. Cook in 400 degree oven for 30 minutes or until potatoes are brown and crusty. Freezes well.

Serving Size: Makes 8 2-cup servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user STOLIBOLICHEERS.