Lentil Shepherd’s Pie (Edit recipe)

When the weather is becoming gloomy, nothing says comfort more than a shepherds pie! This is plant based and uses lentils instead of ground beef.

10 minutes

1 minute

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	226
Fat:	10 g
Carbohydrates:	26 g
Protein:	18 g
Cholesterol:	23 g
Sodium:	370 mg
Fiber:	12 g
Sugars:	2 g
Calculated per serving.

by Nicole Castley

View original recipe

Serves: 6

Ingredients

FILLING

1 whole Onion, diced
2 clove Garlic, minced
1.5 cups Lentils (dried), red
4 cups Bone Broth, sub for veggie broth for vegan
2 cups Green Beans, frozen
2 cups Kale, shredded
1 pinch Salt and Pepper, to taste

MASHED POTATOES

3 lb White Potatoes
4 Tbsp Ghee, sub vegan butter for vegan
0.25 cup Almond Milk
1 Tbsp Nutritional Yeast, to top
1 tsp Garlic Powder
1 pinch Salt and Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut potatoes in quarters and bring a pot of water to a boil, throw potatoes in the pot and reduce to a simmer. Cook for 15 mins till fork tender.
While potatoes boil, preheat oven to 425F. In a saucepan on med heat, sauté onions and garlic till browned. Season with salt/pepper.
Add lentils and broth into pan, bring to a boil then decide to simmer until lentils are cooked (30 mins).
In the last few mins of cooking, add in frozen green beans and kale. Season with 21 seasoning.
Meanwhile, drain potatoes and add in ghee. Mash the potatoes and slowly add in the milk mixing till it gets fluffy.
In an oven safe dish, pour lentil mix into it and cover with mashed potatoes. Top with nutritional yeast and bake for 15 mins till lightly browned.
Let it cool then serve! I topped mine with fresh parsley.