Try this Vegan Shepherds Pie recipe, or contribute your own.
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1 Put the potatoes into a large pan, cover the chunks with cold water, put the pan on the stove, bring it to the boil and cook them for 15 minutes (add the sweet potatoes to the pan after 5 minutes
2 Take the potatoes off the hob and drain the water with colander
3 Pour the potatoes back into the pan, add the dairy free butter, season with salt and pepper and mash the potatoes up into a nice smooth, thick mash
4 Pour the sun dried tomato oil into a frying pan and fry the onions until they start to turn translucent
5 Add the garlic and thyme leaves and cook them until you've released the aromas
6 Add the carrots and the celery to the pan and stir everything round constantly until they're sweating and getting soft
7 Add the sun dried tomatoes and mushrooms to the pan and stir them round until the mushrooms are beginning to sweat
8 Pour the balsamic vinegar, tomato puree, red wine and vegetable stock into the pan and simmer for 10 minutes
9 Pour the chickpeas and lentils into the pan and stir them round so they're well covered by the juices of the rest of the mixture and simmer on a low heat for 10-15 minutes until it's well thickened
10 Fold the parsley, lemon juice and the peas into the mixture. Season with salt and pepper
11 Pour the mixture into a baking dish and smooth it out across the bottom
12 Spread the mashed potato over the top of the filling mixture and score the whole top with a fork
13 Sprinkle the panko breadcrumbs, rosemary and lemon zest over the top of the mashed potato top
14 Bake the the pie in the oven at 200? for 15 minutes
15 Remove from the oven, serve up with griddled greens
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Serving Size: 1 (2716g) | ||
Recipe Makes: 1 | ||
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Calories: 451 | ||
Calories from Fat: 43 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 1169.4mg | 40 % | |
Potassium 1255.9mg | 33 % | |
Total Carbohydrate 64.1g | 19 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 59.7g | ||
Protein 17.7g | 25 % | |
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: 451
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