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Vegan Shepherd's Pie

Caroline Phelps
  • 85 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Brown or green lentils

2 tbsp

Flat leaf parsley

2

Garlic cloves

1 1/2 cups

Mushrooms

1

Onion, medium

1 tsp

Thyme, dried

2 1/2

lbs Yukon gold potatoes

3 cups

Mushroom stock

3 tbsp

Vegan butter

3 tbsp

Flour

1

Salt and pepper

3 tbsp

Olive oil, extra virgin

1

bag Mixed vegetables, frozen