Vegetarian

Lentil Shepherd's Pie (vegan) is for Dinner.

Lentil Shepherd's Pie (vegan) takes 15 minutes to prepare.

Lentil Shepherd's Pie (vegan) takes 75 minutes to cook.

Lentil Shepherd's Pie (vegan) makes 8 servings.

The ingredients for Lentil Shepherd's Pie (vegan) are:

Bean Layer:

1 cup dry black beans, soaked and cooked
1 cup dry kidney beans, soaked and cooked

1 cup dry lentils
3-4 cups water

2 tsp Bragg's Amino Acids
1 tsp Better Than Bouillon - vegetable
1 tsp Annie's Naturals Worcestershire Sauce
1 tsp thyme
1 tsp oregano
1/8 tsp black pepper

Veggie Layer:

1T olive oil
1/8 tsp red pepper flakes
1 clove garlic, minced
1 onion, chopped
2 stalks celery, sliced
2 medium carrots, diced
1 medium beet, diced
1 cup chopped butternut squash
1 cup mushrooms, sliced
1 cup diced red pepper
1/4 cup fresh parsley, minced

Potato Layer:

6 medium potatoes, peeled and cut into 1" cubes
water to cover

1/2 cup soy milk, room temperature
1/2 tsp sea salt

1 tsp paprika (smoked paprika if you have it).

Here is how you make Lentil Shepherd's Pie (vegan):

* The first three steps of this take place at the same time. Start boiling the potatoes, the lentils and sauteing the vegetables at the same time. I'm breaking down the instructions per layer, but it should be happening simultaneously. About 10 minutes before final assembly, preheat oven to 375 degrees.Bean Layer:Place lentils in pan and cover with water. Cover pan and bring to a boil, and boil until tender (about 20 minutes). Drain and place in Dutch oven. Add black beans, kidney beans, Bragg's, vegetable bouillon, worcestershire sauce, thyme, oregano, and black pepper. Stir and spread evenly in Dutch oven.Vegetable Layer:Heat olive oil in frying pan. Add everything for veggie layer, except for parsley. Saute until vegetables are soft. Add parsley and stir gently. Spread veggie layer evenly over bean layer.Potato Layer:Place potatoes in pan and cover with water. Cover pan and bring to a boil, and boil until tender (about 20 minutes). Drain. Mash potatoes with potato masher, add soy milk and salt, mash until nice and creamy. Spread over veggie layer. Make criss-cross hash marks with fork across top of potato layer (just because that's what my momma did). Sprinkle with paprika.Cover Dutch oven with lid and place in oven for 45 minutes, removing lid for last 5 minutes.Makes 8 (generous) 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user WRITINGAL.

The nutritional information for Lentil Shepherd's Pie (vegan) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 246.0

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 356.3 mg
• Total Carbs: 53.8 g
• Dietary Fiber: 15.4 g
• Protein: 12.0 g

The dietary needs meet for Lentil Shepherd's Pie (vegan) is Vegan