Lentil Shepherd's Pie with Herby Mashed Potatoes
Warm up with this hearty and comforting dish as the days get colder. Creamy mashed potatoes with a richly spiced lentil base mean you will never miss the meat in this plant-based take on the classic. Leaving the potato skins in the mash adds a nice element of texture and also increases the fibre content.
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NUTRITION PER SERVING (Read more)
Notes
Using a food processor to chop the carrots, onions and celery will give you more of a mince-like texture and result in a ‘meatier’ pie. If you don’t have one just chop very finely with a kitchen knife.
Freezing Instructions: The pie can be frozen, before baking, for up to 3 months. Allow to defrost overnight in the refrigerator and then let sit on the counter for 30 minutes to lose its fridge chill before baking as usual. (You may need to add several minutes on to the cooking time).
Alternatives:
white onion - red onion, shallots, leeks
tamari - soy sauce
plant-based milk - dairy milk