Samsung Food
Log in
Use App
Log in
By Kate Shaw

Vegan Shepard's Pie

7 steps
Prep:15minCook:35min
Updated at: Thu, 17 Aug 2023 02:30:04 GMT

Nutrition balance score

Great
Glycemic Index
57
Moderate
Glycemic Load
26
High

Nutrition per serving

Calories256.2 kcal (13%)
Total Fat5.6 g (8%)
Carbs45.6 g (18%)
Sugars6.7 g (7%)
Protein8.4 g (17%)
Sodium674.6 mg (34%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
1. Preheat oven to 350 2. After peeling and chopping potatoes, transfer to a large pot and fill with just enough water that the potatoes are covered, bring to a boil.
Step 2
3. While potatoes are cooking, heat up oil in a large pan and add the onion and garlic. Let cook for about 3 mins then add the carrots, sweet corn, & peas. Mix, cover and cook for another 3 minutes or long enough to thaw the frozen veggies. Add lentils & mix again
Step 3
4. Add the spices & flour and combine thoroughly before mixing in the tomato paste then the veggie broth. Cook until the mixture begins to thicken, set aside
Step 4
5. Once potatoes are fork tender (after cooking for about 15 minutes), drain from water and transfer to a large bowl, I used my stand mixer for this so I use the bowl attached.
Step 5
6. Add the butter, milk, garlic powder, salt & pepper and mash or mix w/ a stand or hand mixture
Step 6
7. Lightly grease a 9x9 casserole dish with butter or oil and pour in the pie mixture. Top with the mashed potatoes
Step 7
8. Bake for 30 minutes then broil for another 2-3 minutes if you want to brown the potatoes

Notes

0 liked
0 disliked
There are no notes yet. Be the first to share your experience!