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Vegetarian Lentil Sheperd’s Pie

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Vegetarian Lentil Sheperd's Pie

with mushrooms, onion and cheddar potatoes

Informations supplémentaires
35 min. | 637 kcal | easy | Family, Vegetarian | Printable version
1. Setup Preheat the oven to 425°F. Peel and cut the potatoes and the carrots into small cubes. Chop the onion, mushrooms, parsley and garlic. Drain and rinse the lentils and the corn seperately.
2. Cook the potatoes Put the potatoes in a pot of salted water and bring to a boil. Cook 12-14 minutes until tender then drain. Mash the potatoes into a puree, mixing with some milk and butter to taste. Season with salt and pepper.
3. Cook the onion and the carrot Heat a drizzle of oil in a skillet over medium heat. Cook onion, garlic and carrot for 3-4 minutes. Add the mushrooms and cook 5-6 minutes. the lentils, tomato paste, soy sauce and half of the parsley and cook for 2 minutes. Season to taste.
4. Bake in the oven Put the lentil mixture at the bottom of a baking dish. Add the corn then top with the mashed potatoes. Garnish with the cheese and the paprika to taste. Cook in the oven for 12-15 minutes until the top is golden. Bake at broil for 2-3 minutes if desired for more browning.
5. Plate your dish Serve the shepherd's pie with the remaining parsley. Bon appétit!
500gYellow Potato(es)
100gMild Cheddar
199mlCorn Kernels
0.5unitYellow Onion(s)
405mlGreen Lentils
100gWhite Medium Mushroom
2gSmoked Paprika
18gSoy Sauce
2unitGarlic Clove(s)
1unitFresh Italian Parsley
30mlTomato Paste
What you need baking dish, pan, pot, strainer, potato masher
637 kcal
% daily value
% daily value
carbohydrate 95g
fat 16g
cholesterol 41mg
fiber 17g
protein 35g
saturated 8g
sodium 1483mg
sugar 14g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg