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Veggie Shepherd's Pie

Beverly Verwey
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Servings 2 people
Calories 460 kcal

Ingredients
 

  • 1 medium onion - chopped
  • 4 cloves garlic - minced
  • 1 tbsp low-sodium vegetable broth
  • 8 oz mushrooms - your favorite type or a combination of several
  • 1 stalk celery - chopped
  • 1 medium carrot - chopped
  • 1 cup cooked green lentils
  • 1/2 cup cooking red wine
  • 1 tbsp tomato paste
  • 1/2 cup frozen peas - thaw before adding
  • 1 medium sweet potato - cut into 1-inch chunks
  • 1 medium russet potato - cut into 1-inch chunks
  • 1/2 tsp garlic powder - or to taste
  • 1/4 cup almond milk - if needed

Instructions
 

  • Preheat the oven to bake at 350 degrees F.
  • Peel and cut the potatoes into 1-inch chunks. Put potatoes in a large saucepan with boiling water. Cook potatoes until soft. Drain and mash the potatoes together. Add almond milk if needed to make potatoes smoother. Add the garlic powder.
  • In the meantime, Saute the onion and garlic in the vegetable broth until the onions are soft. Add more broth if needed.
  • Add the mushrooms, celery, carrots and saute for 5 minutes until the vegetables are getting soft.
  • Add the cooked lentils, red wine, tomato paste and spices. Stir to mix. Cook for 3 minutes before adding peas. Stir well and let the peas heat up.
  • Divide the vegetable mixture into two oven-safe containers. Top the vegetable mixture with the potato mixture and bake in the oven for 25 to 30 minutes.
  • If you wish to brown the top of the potato, turn the oven setting to broil and broil for a few minutes. Keep your eyes on the potatoes so they don’t burn.
  • Eat one of the pies now and let the other cool and cover with a tight lid and freeze for up to 7 days.

Notes

Try adding finely chopped sautéed mushrooms to the potato mixture and top with parsley. 
Instead of peas use edamame beans or lima beans.

Nutrition

Calories: 460kcalCarbohydrates: 67gProtein: 21gFat: 2.3gSodium: 139.4mg