Delicious Vegan Shepherds Pie
- Ready In:
- 55mins
- Ingredients:
- 16
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- pie crust
-
Filling
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, chopped
- 2 garlic cloves, chopped
- 2 1⁄2 cups cooked lentils
- 15 ounces tomato sauce
- 1 teaspoon dried parsley
- 1⁄2 teaspoon dried thyme
- salt and pepper
-
Topping
- 5 potatoes, diced
- 1⁄2 cup rice milk
- 6 tablespoons Earth Balance natural buttery spread
- 1⁄2 teaspoon garlic powder
- 1 teaspoon chives
- salt and pepper
directions
- Preheat oven to 350.
- Prepare a pie plate with the pie crust.
- Put potatoes in a large pot and cover with water, bring to a boil and cook until tender.
- While potatoes are cooking, heat olive oil in a large pan.
- Cook onion, carrots, and garlic together for 5-10 minutes or until soft.
- Add lentils, tomato sauce, parsley, thyme, salt and pepper and turn heat to low, cover, and let simmer for 10 minutes.
- When potatoes are tender, drain and mash adding the rice milk, earths balance, garlic powder, chives, salt and pepper until smooth.
- Fill the pie plate with lentils and top with mashed potatoes.
- Cook for 30 minutes or until pie crust is cooked.
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RECIPE SUBMITTED BY
StrikingEyes00
Pequannock, 70
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