Volya 
Recipes
Lentil shepherd's pie (vegan)
VeganVegetarian📦 Batch cook❄ Freezer-friendly
Comfort food, 18 g vegan protein per serving. Freezes individually for 2 months.
⏱ 55 min✂ 20 prep👤 6 serves🧊 4fridge
Ingredients
- •300 g green lentils, dry
- •1000 g potato
- •200 g carrot
- •1 medium onion
- •2 tbsp tomato paste
- •500 ml vegetable broth
- •80 ml soy milk
- •2 tbsp olive oil
- •
Steps
- 1Peel and cube potatoes. Boil in salted water 20 min until fork-tender.
- 2Meanwhile dice onion + carrot. Sauté in olive oil 5 min.
- 3Add lentils, tomato paste, broth, thyme. Simmer 25 min until lentils soft.
- 4Mash potatoes with soy milk and 1 tbsp olive oil. Salt and pepper.
- 5Layer lentils in baking dish, top with mash. Bake 200°C / 400°F for 15 min until golden.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
1 tsp
thyme, dried
8%
⚠This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).