Low Fat Vegan Shepherd's Pie

• Produce

  • 1 Carrot
  • 2 sliced cloves Garlic
  • 1/2 15-ounce can Lentils
  • 1/2 Onion
  • 1 tbsp Oregano, dried
  • 1/2 cup Peas, frozen
  • 1 lb Potatoes
  • 1/2 Red bell pepper
  • 1 tbsp Rosemary, dried
  • 1 15-ounce can Tomatoes

• Canned Goods

  • 2 tbsp Tomato paste
  • 1/2 cup Water or vegetable broth

• Baking & Spices

  • 2 Black pepper
  • 2 tbsp Nutritional yeast
  • 1 tsp Paprika, sweet
  • 1 1/2 tsp Sea salt

• Dairy

  • 1/4 cup Plant milk

• Other

  • ¼ cup red whine, optional (65 ml

Found on simpleveganblog.com

Description

Ingredients

• ½ cup water or vegetable broth (125 ml)
• ½ chopped onion
• 2 sliced cloves of garlic
• 1 chopped carrot
• ½ chopped red bell pepper
• ¼ cup red whine, optional (65 ml)
• ½ cup frozen peas (80 g)
• 2 tbsp tomato paste, optional
• 1 15-ounce can chopped tomatoes (425 g)
• ½ 15-ounce can lentils (210 g)
• 1 tsp sweet paprika
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 tsp sea salt
• Black pepper to taste
• 1 pound potatoes (450 g)
• ¼ cup plant milk of your choice (65 ml)
• 2 tbsp nutritional yeast
• ½ tsp sea salt
• Black pepper to taste

Directions

• Wash the potatoes, chop them and steam then for about 20 minutes or until theyre soft.
• In a largo pot add the water and the veggies (onion, garlic, carrot and red bell pepper) and cook over medium-high heat for about 5 to 10 minutes or until theyre soft. Then add the wine, stir and cook for another 5 minutes.
• Add the rest of the ingredients (peas, tomato paste, canned tomatoes, lentils, paprika, oregano, rosemary, salt and pepper), stir and cook over medium-high heat for about 10 to 15 minutes.
• To make the mashed potatoes just place the potatoes in a big bowl and mash them. Add the rest of the ingredients and mash again.
• Now put the filling in a casserole tray and top with the mashed potato.
• Preheat the oven to 355ºF or 180ºC. Bake the pie for about 20 to 25 minutes or until golden brown.