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    You are in: Home / Recipes / Vegan Shepherd's Pie Recipe
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    Vegan Shepherd's Pie

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    GE flowerchild's Note:

    I was feeding meat eaters at my birthday party, and I wanted to cook something that wasn't very exotic, and something filling that they would like. This is what I came up with.

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    Units: US | Metric


    1. 1
      Boil or microwave potatoes.
    2. 2
      Cook lentils in vegetable broth. Add in extra water if it needs it.
    3. 3
      As the lentils cook, cut up the onion, garlic, carrots, green beans (bite size), and mushrooms.
    4. 4
      Saute the onion and garlic for a minute or two then add the carrots and green beans.
    5. 5
      Add in Quorn, Worcestershire sauce, tamari, and tomatoes and continue to cook until the Quorn is completely thawed.
    6. 6
      Add black pepper and cooked lentils.
    7. 7
      Mash the potatoes with the rice milk and vegan margarine, or nutritional yeast. They should be almost runny.
    8. 8
      Pour filling into a large dutch oven and add potatoes on top.
    9. 9
      Sprinkle with paprika and bake, covered, at 375 degrees for approx 35 minutes (or until the green beans are cooked through. Much less time if you use canned green beans).
    10. 10
      Serve with fresh baked wheat rolls, and vegetables on the side. This makes enough food for an army, but it makes great leftovers.

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    Nutritional Facts for Vegan Shepherd's Pie

    Serving Size: 1 (134 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 131.5
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 158.8 mg
    Total Carbohydrate 23.7 g
    Dietary Fiber 4.5 g
    Sugars 3.5 g
    Protein 4.1 g

    The following items or measurements are not included:

    quorn mince

    vegetable broth

    vegetarian worcestershire sauce

    rice milk

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