Lunch

Upside-down lentil sheperd's pie is for Lunch.

Upside-down lentil sheperd's pie takes 25 minutes to prepare.

Upside-down lentil sheperd's pie takes 45 minutes to cook.

Upside-down lentil sheperd's pie makes 4 servings.

The ingredients for Upside-down lentil sheperd's pie are:

2 tsp olive oil
1 onion, chopped finely
100g shitake mushrooms, chopped
115g green bell pepper
3 cloves garlic, minced
1/2 tsp dried tarragon
2 tsp dried thyme
1/2 tsp salt
Several pinches of freshly ground black pepper
175g carrots
150g puy lentils, rinsed
3 cups vegetable broth
1 tbsp vegan Worcestershire sauce
1/2 cup frozen peas

Here is how you make Upside-down lentil sheperd's pie:

Preheat a 4-quart pot over medium-high heat. Saut? the onions in the oil until translucent, about 4 min. Add the mushrooms, pepper, garlic, tarragon, thyme, salt, and pepper; saut? for 5 more min.Add the carrots, lentils, and broth. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook for about 25 min, stirring occasionally.By this point, the lentils should be tender and and most of the broth should be absorbed. If that hasn't happened yet, then cover and simmer for a bit more.Conversely, if the broth has evaporated and the lentils are not soft, then add a bit of water and simmer for a bit longer.Once the lentils are soft, stir in the Worcestershire sauce and peas. Let sit for 10 or so for max flavor. Taste for salt.To serve: scoop a cup of Caulipots into a bowl and serve a cupful of lentils over it.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user LYSI77.

The nutritional information for Upside-down lentil sheperd's pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 197.4

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,061.3 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 6.1 g
• Protein: 5.6 g

The dietary needs meet for Upside-down lentil sheperd's pie is Vegan