Vegetarian Shepherd's Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 172.6
- Total Fat: 2.3 g
- Cholesterol: 5.9 mg
- Sodium: 378.4 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 5.7 g
- Protein: 5.5 g
View full nutritional breakdown of Vegetarian Shepherd's Pie calories by ingredient
Introduction
Healthy vegetapble and legumes are substituted for the meat in this family favorite that was inspired by a frozen dinner (but is much, much better).This is an incredibly simple and forgiving recipe that can be made with almost anything in almost any quantity. Feel free to substitute or change amounts!
This can easily be made vegan with the elimination of or a a simple substitution for the sour cream. Healthy vegetapble and legumes are substituted for the meat in this family favorite that was inspired by a frozen dinner (but is much, much better).
This is an incredibly simple and forgiving recipe that can be made with almost anything in almost any quantity. Feel free to substitute or change amounts!
This can easily be made vegan with the elimination of or a a simple substitution for the sour cream.
Number of Servings: 8
Ingredients
-
1/4 cup Lentils
1/4 cup Split Peas
1/2 cup Chickpeas (Garbanzo Beans), soaked and rinsed
1 medium Onion, diced
2 large Celery stalks, cut in half lengthwise then chopped
2 large Carrots, chopped
3 cloves of Garlic
5 medium potatoes
1/2 cup Reduced Fat Sour Cream
Water
1 tsp dried, ground sage
Salt and Pepper to taste
Optional (Not included in nutrition information): Shredded Cheese and French-Fried Onions
Directions
Preheat oven to 300 degrees.
Rinse lentils and split peas and cook them in lightly salted water over medium heat until almost done.
While they are cooking, puncture potatoes wth a fork and microwave them until tender (about 15 minutes).
In a seperate pan, add onions, celery, carrots, garlic and just enough water to coat bottom of pan. Cook over medium until almost tender. Season with sage, salt, and pepper.
Drain lentils and split peas and combine with chickpeas. Add entire mixture to vegetables and cook until heated through evenly. Remove from heat and let set so that most of the remaining liquid is absorbed.
Cut potatoes into quarters and peel. Put them in a bowl or pan and add sour cream. Mash until smooth.
In an oven-safe dish, add vegetable mixture. Top with mashed potatoes. (Optional: add cheese and french-fried onions as a topping at this point).
Bake in oven until heated through. Let cool slightly and serve.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JBITZENH.
Rinse lentils and split peas and cook them in lightly salted water over medium heat until almost done.
While they are cooking, puncture potatoes wth a fork and microwave them until tender (about 15 minutes).
In a seperate pan, add onions, celery, carrots, garlic and just enough water to coat bottom of pan. Cook over medium until almost tender. Season with sage, salt, and pepper.
Drain lentils and split peas and combine with chickpeas. Add entire mixture to vegetables and cook until heated through evenly. Remove from heat and let set so that most of the remaining liquid is absorbed.
Cut potatoes into quarters and peel. Put them in a bowl or pan and add sour cream. Mash until smooth.
In an oven-safe dish, add vegetable mixture. Top with mashed potatoes. (Optional: add cheese and french-fried onions as a topping at this point).
Bake in oven until heated through. Let cool slightly and serve.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JBITZENH.