Veggie Shepherd's Pie
Basic Information
- Servings: 4
- Serving Size: 1 cup
- Difficulty: 3
- Budget: 3
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Meal Type: Breakfast
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Gluten-Free (with mashed cauliflower option)
- DASH
- Intermittent Fasting
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Rastafarian Ital
Equipment
- - Baking dish
- - Medium saucepan
- - Large skillet
Ingredients
- 2 cups canned lentils, rinsed and drained
- 2 cups mixed veggies (e.g., carrots, peas, corn)
- 1 onion , chopped
- 4 cups mashed potatoes (or mashed cauliflower for gluten-free/low-carb)
- 2 tablespoons olive oil
- 1 teaspoon thyme
- - Salt and pepper to taste
Directions
- - Preheat oven to 375°F (190°C).
- - Heat olive oil in a skillet over medium heat, sauté onion and mixed veggies for 5-7 minutes, add lentils, thyme, salt, and pepper; cook for 5 minutes.
- - Transfer lentil mixture to a baking dish, top with mashed potatoes or cauliflower, and bake for 25-30 minutes until golden.
- - Serve 1 cup per portion warm.
Storage
Refrigerate in an airtight container for up to 4 days. Reheat in oven or microwave.
Nutrition
- Calories: 320
- Protein: 14g
- Fat: 8g
- Carbs: 50g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A