Vegan Lentil Shepherds Pie

Vegan Lentil Shepherds Pie Vegan Lentil Shepherds Pie Make it a Perfectly Balanced Plate & Serve with: Serve with 2 cups leafy green salad with 2 tsp Epicure Dressing.
Make it a Perfectly Balanced Plate & Serve with: Serve with 2 cups leafy green salad with 2 tsp Epicure Dressing.
  • null min prep
  • 20 minutes
  • 380 calories
  • $1.73
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 4 Servings
  • 1 pkg Shepherd's Pie Seasoning (3pk)
  • 1 1/4 C (310 ml) water
  • 2 lbs (900 g) potatoes, Russet or Yukon Gold
  • 1 can (19 oz/ 540 ml) lentils
  • 2 C (500 ml) mixed vegetables, fresh or frozen
  • 1/2 C (125 ml) unsweetened soy or almond milk

Preparation


 
  • In a Fry Pan, stir seasoning into water; set aside.
  • Peel and cube potatoes. Microwave in Multipurpose Steamer, covered, on high for 8–10 min.
  • Meanwhile, drain and rinse lentils. Stir into seasoning mixture in fry pan. Bring to a boil over high heat; reduce heat, and simmer, stirring often for 2 min. Stir in vegetables and heat through.
  • Using the Ground Meat Separator, mash potatoes with milk. Top lentil mixture with potatoes and serve.

Tip


 

TIP: Switch it up and top pie with mashed cauliflower or sweet potatoes. For a crispy crust, broil until golden.

Nutritional Serving Size Per Serving:
Calories 380
Fat 1.5 g
Saturated Fat 0 g
Transfat 0 g
Cholesterol 0 mg
Sodium 750 mg
Carbohydrates 74 g
Fibre 3 g
Sugar 6 g
Protein 18 g

Shop this recipe...

Ground Meat Separator
$15.00
Multipurpose Steamer
$50.00
Shepherd's Pie Seasoning (3pk)
$10.00