Vegan Shepherd’s Pie

Makes 8 servings

Ingredients

  • 1 tsp. canola oil
  • 1 cup onions, diced
  • 1 cup carrots, peeled and diced
  • 1 cup celery, diced
  • 1 cup mushrooms, diced
  • 2 cloves garlic, minced
  • 2 cans lentils, drained and rinsed
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 2 tsp. sage
  • 2 tsp. parsley
  • 2 tsp. thyme
  • 1 tsp. basil
  • 2 cups potato, peeled and chopped
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 3 cups vegetable stock

 

Preparation

  1. Heat oven to 400 °F
  2. Heat oil in a large fry pan add onions, carrots and celery, cook for 5 minutes.
  3. Add the mushrooms and garlic and cook for another 3 minutes.
  4. Add all of the herbs, stir until fragrant.
  5. Pour in 1 cup of vegetable stock and bring to a simmer.
  6. Add the lentils to the fry pan and allow to cook until the stock has thickened. ~10-15 minutes.
  7. Meanwhile, combine the remaining vegetable stock, garlic powder, salt and potatoes into a large pot. Bring to a boil. Reduce and allow to simmer until potatoes are very soft. Add water if necessary.
  8. Once potatoes are cooked, mash until smooth.
  9. In a large baking dish pour the lentil mixture into the bottom and spread until even.
  10. Sprinkle the frozen peas and corn over mixture. Then layer the mashed potatoes over top and spread until smooth.
  11. Cover with a sheet of tin foil and bake for 30 minutes,
  12. Remove the tin foil and broil for 10 minutes.
  13. Serve and enjoy!

 

Nutritional analysis per serving: 163 calories, 1 g fat, 7 g protein, 32 g carbohydrate (26 g available carbohydrate), 6 g fibre, 386 mg sodium

My Viva Plan Servings: 2 grains and starch, 1 proteins, 1 vegetables, 0 fruit, 0 fat, 0 dairy