Vegetable Shepherd’s Pie

Nutrition per serving

Calories741 kcal
Protein30.6 g
Carbs126.6 g
Fats15.5 g
Saturated Fat2.4 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.3 g
Sugars15.2 g
Fiber26.8 g
Sodium813 mg

Ingredients

Carrot
Onion
Garlic
Celery
White or chestnut mushrooms
Potato, flesh and skin
Fresh Rosemary
Tomato Puree
Cannellini Beans (canned)
Chopped Tomatoes (canned)
Red Split Lentils
Broccoli florets
Olive Oil
Vegan Worcestershire Sauce
Soy Milk
Margarine (80% fat without salt)
Preparations
1. Preheat grill to high.

2. Finely dice the garlic, onion, carrot and celery into 5mm pieces.

3. Chop mushrooms.

4. Peel and slice potatoes into 3cm pieces.

5. Rinse/drain cannellini beans.
  
Cooking Instructions
1. Bring a pot of lightly salted water to boil. Add the potatoes and cook for about 10 minutes until tender.

2. Meanwhile, heat ½ a tsbp of olive oil in a frying pan over medium-low heat. Add the onion, garlic, carrot, celery and rosemary with a pinch of salt and pepper. Cook for about 6 minutes until softened.

3. Now add the mushrooms and tomato pureé and stir to combine.

4. Add the cannellini beans, tin tomatoes, the lentils, Worcestershire sauce and a large pinch of salt, black pepper and sugar. Stir well to combine the ingredients.

5. Bring the mixture to a gentle boil, lower heat to medium-low and simmer for about 10-15 mins until thickened.

6. Meanwhile, drain the potatoes, add the soy milk, margarine, salt and pepper. Mash until smooth, cover and set aside.

7. Pour the bean/lentil mixture into an ovenproof dish and layer the mashed potato on top.

8. Place under the grill until the top is golden brown.

9. Serve with your favorite greens.