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Created by:
Kristy Still
Vegan Shepherd's Pie
Cuisine
American
Servings
6
+
Vegan Shepherd's Pie is a great option for dinner.
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Prep Time
30
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Ingredients
1x
2x
3x
Potatoes:
8
Medium Baking Potatoes
1/8
Cup
Coconut Milk or Almond Milk
1
Tbsp
Vegan Butter
Salt/Pepper to Taste
Filling:
2
Tbsp
Pompeian Organic Extra Virgin Olive Oil
3
Cups
Sliced Portobella Mushrooms
1/4
Cup
Diced Onion
4
Cups
Vegetable Broth
3
Cups
Mixed Vegetables
1 1/2
Cups
Brown Lentils Rinsed & Uncooked
2
Tbsp
Ketchup
1
Tbsp
Vegan Flour
1
Tsp
Garlic Powder
1
Tbsp
Rosemary
Salt/Pepper to Taste
Instructions
Preheat the oven to 375 degrees.
Place the potatoes in the stock pot, cover with water and bring to a boil.
Let them boil on low until soft.
Peel the potatoes and place in a large bowl to mix.
Add in the milk and butter, along with the salt and pepper to taste and mix well.
While the potatoes are cooking, add in the olive oil to a large stock pot and warm up.
Add in the mushroom and onion, cook for 10 minutes or until soft.
Add in all remaining ingredients.
Stir to combine.
Let warm up to a low boil for about 15 minutes.
Stir occasionally.
Spray a 9x13 baking dish with non-stick cooking spray.
Pour the filling mixture into the dish and spread evenly.
Add the potatoes and spread evenly with a fork.
Add a dash of rosemary, salt, and pepper to the top.
Bake for 50 minutes or until potatoes are slightly browned.
Nutrition
Serving:
1
g
|
Calories:
420
kcal
|
Carbohydrates:
75
g
|
Protein:
14
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
5
mg
|
Sodium:
756
mg
|
Fiber:
14
g
|
Sugar:
11
g
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