Vegetarian Lentil Shepherd's Pie

    Vegetarian Lentil Shepherd's Pie

    Hearty lentils and vegetables topped with a crust of fluffy mashed potatoes.

    60 minsMedium6 servings

    Nutrition per serving

    310

    Calories

    14g

    Protein

    52g

    Carbs

    6g

    Fat

    Ingredients

    • 1 cup dryBrown Lentils
    • 2 lbsYukon Gold Potatoes
    • 1.5 cupsFrozen Peas and Carrots
    • 2 tbspTomato Paste
    • 2 cupsVegetable Stock

    Instructions

    1. 1

      Cook lentils in stock until tender and mix with sautéed vegetables and tomato paste.

    2. 2

      Boil and mash potatoes with milk and butter.

    3. 3

      Spread lentil mixture in a baking dish and top with mashed potatoes.

    4. 4

      Bake at 400°F for 25 minutes until the top is golden.

    Nutrition Facts

    Servings 6Serving Size 1

    Amount Per Serving

    Calories310

    % Daily Value *

    Total Fat 6g8%
    Saturated Fat 1.8g9%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 52g19%
    Dietary Fiber 10g36%
    Sugars 7.8g
    Protein 14g28%
    Vitamin A 4500 IUVitamin C 28 mgCalcium 45 mgIron 4.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Vegetarian Lentil Shepherd's Pie

    • • Let meat rest for 5 minutes after cooking to keep it juicy.

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