Hearty Lentil and Root Vegetable Shepherd's Pie with Thyme

Name: Hearty Lentil and Root Vegetable Shepherd's Pie with Thyme
Total time: 40 min
Yield: 4 servings
Cuisine: British/Modern European
Ingredients: 200 g Brown or green lentils, dried; 300 g Carrots, peeled and diced; 200 g Parsnips, peeled and diced; 1 medium Onion, chopped; 1 stalk Celery stick, finely chopped; 2 cubes Vegetable stock cubes; 2 tbsp Tomato purée; 1 tbsp Worcestershire sauce (vegetarian); 800 g Potatoes, peeled and quartered; 50 g Butter or vegan spread; 100 ml Milk or plant-based milk; 1 tsp Fresh thyme leaves

Lentils cooked in tomato purée and vegetable stock with onion, celery, and thyme, topped with mashed potatoes, carrots, and parsnips.

40 min 508 kcal/serving serves 4

Protein, carbs and fat with a free account

200 g Brown or green lentils, dried
300 g Carrots, peeled and diced
200 g Parsnips, peeled and diced
1 medium Onion, chopped
1 stalk Celery stick, finely chopped
2 cubes Vegetable stock cubes
2 tbsp Tomato purée
1 tbsp Worcestershire sauce (vegetarian)
800 g Potatoes, peeled and quartered
50 g Butter or vegan spread
100 ml Milk or plant-based milk
1 tsp Fresh thyme leaves

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Hearty Lentil and Root Vegetable Shepherd's Pie with Thyme

Protein, carbs and fat for this dish