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Vegan Irish Shepherds Pie
Vegan Irish Shepherds Pie

Vegan Irish Shepherds Pie
A hearty and comforting vegan version of the classic Irish dish.
Vegan Irish Shepherds Pie

Provides a balanced meal with carbohydrates, protein, and healthy fats to support recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 800
    g
     potato
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 200
    g
     carrot
  • 100
    g
     celery
  • 2
    clove
     garlic
  • 200
    g
     mushroom
  • 150
    g
     frozen peas
  • 2
    tbsp
     tomato paste
  • 500
    ml
     vegetable broth
  • 2
    tbsp
     soy sauce
  • 200
    g
     lentil
  • 100
    ml
     almond milk
  • 3
    tbsp
     nutritional yeast
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 60 minutes
Vegan Irish Shepherds Pie
Instructions:
  1. Peel and chop potatoes. Boil in salted water until tender.
  2. Mash potatoes with almond milk and nutritional yeast. Season with salt and pepper.
  3. Heat olive oil in a pan. Sauté chopped onion, carrot, celery, and garlic until soft.
  4. Add mushrooms and cook until browned.
  5. Stir in tomato paste, soy sauce, and vegetable broth. Simmer for 5 minutes.
  6. Add lentils and peas. Cook until heated through.
  7. Transfer vegetable mixture to a baking dish. Spread mashed potatoes on top.
  8. Bake at 200°C for 20 minutes or until golden brown.
Nutrition Per Serving 1800 g Per 100g
Energy 2200 kcal 122 kcal
Protein 80 g 4.4 g
Fibre 40 g 2.2 g
Salt 3 g 0.2 g
Sugar 20 g 1.1 g
Carbohydrates 350 g 19.4 g
Fat 70 g 3.9 g
  • 800
    g
     potato
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 200
    g
     carrot
  • 100
    g
     celery
  • 2
    clove
     garlic
  • 200
    g
     mushroom
  • 150
    g
     frozen peas
  • 2
    tbsp
     tomato paste
  • 500
    ml
     vegetable broth
  • 2
    tbsp
     soy sauce
  • 200
    g
     lentil
  • 100
    ml
     almond milk
  • 3
    tbsp
     nutritional yeast
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Peel and chop potatoes. Boil in salted water until tender.

Mash potatoes with almond milk and nutritional yeast. Season with salt and pepper.

Heat olive oil in a pan. Sauté chopped onion, carrot, celery, and garlic until soft.

Add mushrooms and cook until browned.

Stir in tomato paste, soy sauce, and vegetable broth. Simmer for 5 minutes.

Add lentils and peas. Cook until heated through.

Transfer vegetable mixture to a baking dish. Spread mashed potatoes on top.

Bake at 200°C for 20 minutes or until golden brown.

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