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Vegan Shepherd's Pie

Vegan Shepherd's Pie

Vegan Shepherd's Pie is a great option for dinner with great ingredients.

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 6 serving

Calories: 478 kcal per serving

Ingredients

  • 8 - Baking Potatoes
  • ⅛ Cups - Coconut Milk or Almond Milk
  • 1 Tbsp - Vegan Butter
  • Salt /
  • 2 Tbsps - Pompeian Organic Extra Virgin Olive Oil
  • 3 Cups - Portobella Mushrooms
  • ¼ Cups - Onion
  • 4 cups - vegetable broth
  • 3 Cups - Mixed Vegetables
  • 1 ½ Cups - Brown Lentils
  • 2 Tbsps - Ketchup
  • 1 Tbsp - Vegan Flour
  • 1 Tsp - Garlic Powder
  • 1 Tbsp - Rosemary
  • Salt /

Instructions

  1. Preheat the oven to 375*.
  2. Place the potatoes in the stock pot, cover with water and bring to a boil.
  3. Let them boil on low until soft.
  4. Peel the potatoes and place in a large bowl to mix.
  5. Add in the milk and butter, along with salt and pepper to taste and mix well.
  6. While the potatoes are cooking, add in the olive oil to a large stock pot and warm up.
  7. Add in the mushrooms and onion, cook for about 10 minutes until soft.
  8. Add in all remaining ingredients.
  9. Stir to combine.
  10. Let warm up to a low boil for about 15 minutes.
  11. Stir occasionally.
  12. Spray a 9x13 baking dish with non-stick spray.
  13. Pour the filling mixture into the dish and spread evenly.
  14. Add the potatoes and spread evenly with a fork.
  15. Add a dash of rosemary, salt, and pepper to the top.
  16. Bake for 40 minutes or until potatoes are slightly browned.

Nutrition

Energy: 478 kcal | Total Fat: 17 g | Saturated: 6 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 7 mg | Total Carbs: 71 g | Fiber: 10 g | Sugars: 11 g | Proteins: 12 g | Sodium: 1,731 mg | Polyunsaturated: 6 g | Monounsaturated: 9 g

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