This recipe is on how to make a show-stopping vegan shepherd’s pie. If you want to learn how to make this low-fat and healthy dish, make sure to watch this episode. If you enjoy great recipes, stay tuned for more upcoming videos.
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INGREDIENTS (US):
For the filling:
3oz white onion
1.5oz celery
3oz carrots
4oz mushrooms
1 clove garlic
½ tsp fresh herbs (sage, rosemary, thyme)
black pepper
2oz peas
8oz brown lentils, cooked
1 tsp miso paste
1 tbsp tomato concentrate
1 tbsp soy sauce
1 tsp cider vinegar
¾ cup water
1 tbsp all-purpose/plain flour
For the topping:
14oz floury potatoes, cooked
1 pinch black pepper
½ cup non-dairy milk
When measuring ingredients, make sure that all the measurements are level. This means discarding the ingredients that rise above the rim of the measuring cup, tsp, tbsp etc. The back of a straight knife works perfectly for this.
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INGREDIENTS (International):
For the filling:
90g white onion
45g celery
90g carrots
120g mushrooms
5g garlic
fresh herbs (sage, rosemary, thyme)
black pepper
60g peas
120g brown lentils, cooked
6g miso paste
15g tomato concentrate
15g soy sauce
5g cider vinegar
180g water
9g all-purpose/plain flour
For the topping:
400g floury potatoes, cooked
1 pinch black pepper
100g non-dairy milk
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TIMES, YIELD and INFO:
Makes: 2-3 servings
Preparation time: 15 minutes
Cooking time: 30 minutes
Cooking temperature: Grill or 230°C (450°F)
Storage times: Keeps for 2 days in the fridge
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NUTRITIONAL INFO:
Serving Size: 300g – 10.5oz
Calories: 195kcal
Total Carbohydrate: 40g
Starch: 1g
Sugars: 7g
Dietary Fiber: 7g
Total Fat: 1.1g
Saturated Fat: 0.2g
Unsaturated Fat: 0.9g
Protein: 8.4g
Sodium: 243mg
Water: 247g
CALORIC RATIO:
82% Carbs
4% Fats
14% Protein
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LINKS:
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★Instagram: http://instagram.com/thevegancorner
★Website: http://www.thevegancorner.com
Credit: YouTube
