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Lentil and Vegetable Shepherds Pie
Lentil and Vegetable Shepherds Pie

Lentil and Vegetable Shepherds Pie
A hearty vegan shepherd's pie with lentils and mixed vegetables topped with creamy mashed potatoes.
Lentil and Vegetable Shepherds Pie

Provides a balanced meal with high protein and carbohydrates to support recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 150
    g
     lentil
  • 200
    g
     potato
  • 100
    g
     carrot
  • 100
    g
     pea
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 250
    ml
     vegetable broth
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Lentil and Vegetable Shepherds Pie
Instructions:
  1. Preheat the oven to 200°C.
  2. Boil potatoes in salted water until tender, about 15 minutes.
  3. Mash the potatoes with a little olive oil and set aside.
  4. In a pan, heat olive oil over medium heat and sauté chopped onion and garlic for about 5 minutes.
  5. Add diced carrots and cook for another 5 minutes.
  6. Stir in lentils, peas, and vegetable broth, simmer for about 10 minutes until thickened.
  7. Transfer the lentil mixture to a baking dish and spread mashed potatoes on top.
  8. Bake in the oven for about 20 minutes until the top is golden brown.
  9. Let it cool slightly before serving.
Nutrition Per Serving 930 g Per 100g
Energy 634.8 kcal 68 kcal
Protein 26.2 g 2.8 g
Fibre 27.2 g 2.9 g
Salt 1.9 g 0.2 g
Sugar 20.6 g 2.2 g
Carbohydrates 103 g 11.1 g
Fat 15.3 g 1.6 g
  • 150
    g
     lentil
  • 200
    g
     potato
  • 100
    g
     carrot
  • 100
    g
     pea
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 250
    ml
     vegetable broth
1
Servings
0

Preheat the oven to 200°C.

Boil potatoes in salted water until tender, about 15 minutes.

Mash the potatoes with a little olive oil and set aside.

In a pan, heat olive oil over medium heat and sauté chopped onion and garlic for about 5 minutes.

Add diced carrots and cook for another 5 minutes.

Stir in lentils, peas, and vegetable broth, simmer for about 10 minutes until thickened.

Transfer the lentil mixture to a baking dish and spread mashed potatoes on top.

Bake in the oven for about 20 minutes until the top is golden brown.

Let it cool slightly before serving.

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