Vegetarian

lentil and mushroom shepherd's pie takes several minutes to prepare.

lentil and mushroom shepherd's pie takes several minutes to cook.

lentil and mushroom shepherd's pie makes 4 servings.

The ingredients for lentil and mushroom shepherd's pie are:

3 cup cooked Lentils (~1 cup uncooked)
.15 tbsp Earth Balance Natural Buttery Spread
2 cup, chopped Onions, raw
4 cup, pieces or slices Mushrooms, fresh
1 cup, chopped Carrots, raw
1 cup Peas, frozen
6 clove Garlic
3 cup Vegetable Broth
.25 cup Flour, white
4 Tbspn Red Star, Nutritional Yeast, Vegetarian Support Formula
2.5 tbsp Earth Balance Natural Buttery Spread
1300 grams russet potatoes (~3 lbs), diced

Here is how you make lentil and mushroom shepherd's pie:

Cook lentils in broth, simmer until soft. Meanwhile, dice and boil potatoes. Mash with 2.5 T Earth Balance and salt to taste.While potatoes and lentils are cooking, saute onion in /12 t Earth Balance until translucent. Add mushrooms and cook until mushroom water evaporates. Add carrots and garlic, cook for two minutes. Add peas. Cook until veggies are almost soft. Add seasonings to taste (paprika, black pepper, tarragon, thyme, etc.). Add nutritional yeast and flour, stir to coat veggies. Add .5 c water plus all the broth remaining in the lentil, stir to mix. Add lentils, a little extra black pepper and a splash of Bragg's. Cook until gravy has thickened, adding .5 c more water if it looks too thick.Put mushroom-lentil mixture in a casserole dish, top with mashed potatoes. Bake at 375 for 40 minutes.Serving Size: 4 giant heaping portionsNumber of Servings: 4Recipe submitted by SparkPeople user DENDRITIC.

The nutritional information for lentil and mushroom shepherd's pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 703.8

• Total Fat: 9.2 g
• Cholesterol: 0.0 mg
• Sodium: 861.5 mg
• Total Carbs: 130.4 g
• Dietary Fiber: 23.5 g
• Protein: 30.3 g