Try this Veggie Shepherd's Pie recipe, or contribute your own.
Suggest a better description1. Boil potatoes, then mash and set aside for later.
2. Heat coconut oil in a pot and add garlic, ginger, onion, cumin and coriander.
3. Add lentils and stir through spices.
4. Add veggie stock and bring to the boil. Once boiling, reduce to medium heat.
5. Add celery and capsicum, then reduce to simmer for about 30 minutes, or until most of the liquid has been absorbed.
6. Add tomatoes and stir through. Allow to simmer for another 10-15 minutes, until most of the liquid has been absorbed.
7. transfer lentils to a baking dish. Top with slices of zucchini and mash potato.
8. Bake in an oven heated to 180'C, until the potato starts to brown on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2583g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1059 | ||
Calories from Fat: 167 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2045.2mg | 71 % | |
Potassium 6236.6mg | 164 % | |
Total Carbohydrate 196.4g | 58 % | |
Dietary Fiber 46.2g | 185 % | |
Sugars, other 150.2g | ||
Protein 45.7g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1059
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