Vegetable Shepherd’s Pie
Nutrition per serving
Calories | 801 kcal |
Protein | 34.2 g |
Carbs | 126 g |
Fats | 21 g |
Saturated Fat | 8.7 g |
Monounsaturated Fat | 8.2 g |
Polyunsaturated Fat | 1.6 g |
Sugars | 15.2 g |
Fiber | 26.8 g |
Sodium | 944 mg |
Ingredients
Carrot | |
Onion | |
Garlic | |
Celery | |
White or chestnut mushrooms | |
Potato, flesh and skin | |
Fresh Rosemary | |
Whole Milk (3.25% milk fat) | |
Tomato Puree | |
Cannellini Beans (canned) | |
Chopped Tomatoes (canned) | |
Red Split Lentils | |
Broccoli florets | |
Cheddar Cheese | |
Olive Oil | |
Butter (salted) | |
Vegan Worcestershire Sauce |
Preparations
1. Preheat grill to high.
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.
6. Grate cheese.
Cooking Instructions
1. Bring a pot of lightly salted water to boil. Add the potatoes and cook for about 10 minutes until tender.
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 milk, butter and salt and pepper. Mash until smooth, cover and set aside.
7. Pour the bean/lentil mixture into an ovenproof dish, layer the mashed potato on top and sprinkle the grated cheese over the top.
8. Place under the grill until the top is golden brown.
9. Serve with your favorite greens.