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Vegetarian Shepherd’s Pie

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Vegetarian Shepherd's Pie

with mashed sweet potatoes, lentils, TVP and corn

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Informations supplémentaires
35 min. | 517 kcal | easy | Vegetarian, Even better the next day, Family | Printable version
Recipe Ingredients Nutritional values
1. Adjust the steps of the recipe for your children Some children may be tasting textured vegetable protein for the first time. If they ask questions about it, you can explain that it is, in fact, soy protein, and that it can be a perfect substitute for ground meat.
2. Setup Preheat the oven to 375°F. Bring a pot of water to a boil. Peel and dice the sweet potatoes. Finely chop the carrot, onion, celery and mushrooms. Add 1/2 cup of water to the textured vegetable protein to rehydrate. Drain the lentils and corn.
3. Make the mashed sweet potatoes Add the sweet potato cubes to the boiling water. Cook for 12-15 minutes until tender then drain. Mash with some butter, milk, or some plant milk. Season to taste and keep warm.
4. Cook the vegetables Meanwhile, heat a drizzle of oil in a pan over medium heat. Add the carrot, onion, celery, mushrooms, lentils, textured vegetable protein , soy sauce and steak spice mix to taste. Season with salt and pepper. Cook for about 5-6 minutes.
5. Plate your dish Add the vegetable mix to a baking dish. Cover with the corn and mashed sweet potatoes. Cook in the oven for 15 minutes then serve. Bon appetit!
600gSweet Potato(es)
0.5unitGreen Lentils
120gTextured Vegetable Protein
1unitCarrot(s)
1unitYellow Onion(s)
1unitCelery
100gWhite Medium Mushroom
0.5unitCorn Kernels
10gSteak Spices
2unitSoy Sauce
What you need vegetable peeler, pot, potato masher, pan, baking dish
517 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 97g
32%
fat 4g
6%
cholesterol 0mg
fiber 18g
72%
protein 31g
saturated 0g
sodium 831mg
35%
sugar 20g
trans 0g