Vegetarian

Andy's veg*n shepherd's pie is for Dinner.

Andy's veg*n shepherd's pie takes 30 minutes to prepare.

Andy's veg*n shepherd's pie takes 45 minutes to cook.

Andy's veg*n shepherd's pie makes 4 servings.

The ingredients for Andy's veg*n shepherd's pie are:

2 cans green lentils, drained
12 mushrooms
370g tinned tomatoes
8 potatoes (c 160g each)
1 red onion, chopped
Spinach (lots but not included in calculation as it's negligible!)
5 fl oz soya milk in mash
100g Cheddar to top (leave out for vegan version)

Here is how you make Andy's veg*n shepherd's pie:

Boil potatoes, drain, then mash with the soya milk.Chop onion, mushrooms.Put in bottom of casserole dish and mix with lentils, tomatoes and spinach.Mix all together.Top with mashed potato.Bake for about 45 mins or until completely heated through.For non-vegan version, top with the cheddar cheese before baking. The calculation for this recipe included the 100g of cheddar sprinkled over the top. If you don't use the cheese then take off 100cals, 8.3 fat, 0.3 carb and 6.2 protein PER SERVING.Makes 4 BIG portions!Number of Servings: 4Recipe submitted by SparkPeople user EMSR2D2.

The nutritional information for Andy's veg*n shepherd's pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 595.5

• Total Fat: 10.1 g
• Cholesterol: 26.2 mg
• Sodium: 316.1 mg
• Total Carbs: 103.1 g
• Dietary Fiber: 16.8 g
• Protein: 27.8 g

The dietary needs meet for Andy's veg*n shepherd's pie is Vegan