Vegetarian Shepherd's Pie Recipe

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Ingredients:

Serving

2 sweet potatoes, peeled and cubed (medium or large)
6 white potatoes, peeled and cubed (medium or large)
1 tbsp olive oil
1 tbsp italian seasoning
1 tbsp cajun seasoning
3 1/4 cups purified water
1 bay leaf
1 cup lentils
2 tsp cajun seasoning
1 cup sliced onion
2 garlic cloves
1 cup sliced shiitake mushrooms or 1 cup button mushroom
1/2 cup broccoli floret
1/2 cup red bell pepper (you can also use yellow )
1 tbsp olive oil
2/3 cup nutritional yeast
1 tsp curry powder
1 tsp salt
1 tbsp cornstarch
1 zucchini, cut in rounds (about 2 cups)
1 cup breadcrumbs or 1 cup premade crouton
1/2 cup thinly sliced scallions or 1/2 cup green onion

Directions:

Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Drop the cubed sweet and white potatoes into the water and simmer for 45 minutes. They should be easily pierced with a fork. Strain the potatoes, reserving 2 cups of the water. Pour 1 cup of the water back into the pot and mash the potatoes using a potato masher or a large fork. Add the olive oil, Italian seasoning, and Cajun seasoning and mash again until seasonings are completely blended into the potatoes.
Meanwhile, cook the lentils: Bring 3 cups of the water to a boil. Add the bay leaf, lentils, and Cajun seasoning and cook for 45 minutes. Remove from heat when completely cooked and let cool briefly. Drain off any liquid.
Saute the onions, garlic, mushrooms, broccoli, and bell peppers in the olive oil in a large sauce pan until the onions are transparent and limp, about 4 minutes. Add the reserved cup of potato water, nutritional yeast, salt, and curry powder and stir until everything is blended inches Add to the cooked lentils. Dissolve the cornstarch in the remaining 1/4 cup water and stir it into the lentil and vegetable mixture. Continue to cook for 3 more minutes, until the sauce thickens. Remove from heat.
Line the bottom of a casserole dish with the zucchini rounds. Sprinkle half of the bread crumbs or croutons on top of the zucchini. Spoon out 4 cups of the mashed potatoes and spread across the zucchini rounds. Spoon out 2 cups of the curried lentils and spread on top of the potatoes. Spoon the remainder of the mashed potatoes and smooth them out on top. Sprinkle the rest of the bread crumbs and the scallions or green onion on top. Bake for 50 minutes. Let cool for 15 minutes before cutting and serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1356.3 Kcal (5679 kJ)
Calories from fat	204.01 Kcal
		% Daily Value*
Total Fat	22.67g	35%
Cholesterol	92.27mg	31%
Sodium	514.76mg	21%
Potassium	3286.62mg	70%
Total Carbs	212.39g	71%
Sugars	62.39g	250%
Dietary Fiber	54.45g	218%
Protein	91.64g	183%
Vitamin C	662.9mg	1105%
Vitamin A	88mg	2933%
Iron	22.8mg	127%
Calcium	449mg	45%

Amount Per 100 g
Calories	278.9 Kcal (1168 kJ)
Calories from fat	41.95 Kcal
		% Daily Value*
Total Fat	4.66g	35%
Cholesterol	18.97mg	31%
Sodium	105.85mg	21%
Potassium	675.84mg	70%
Total Carbs	43.68g	71%
Sugars	12.83g	250%
Dietary Fiber	11.2g	218%
Protein	18.84g	183%
Vitamin C	136.3mg	1105%
Vitamin A	18.1mg	2933%
Iron	4.7mg	127%
Calcium	92.3mg	45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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