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Easy Healthy Vegan Shepherd's Pie Recipe


Happy Saint Patrick's Day!! Hope you all are enjoying one of my favorite holidays! With a maiden name of Harrington and a few years of Irish step dancing plus visiting different parts of Ireland you know Saint Patrick's Day is kinda a big deal at our house. 

This year I wanted to celebrate with a healthy (also Dr. Greger friendly) shepherd's pie recipe. I love how easy this recipe is to make and it tastes amazing while of course being super healthy! 


Ingredients: 

+ 2 cup cooked green lentils 
+ 1 package of frozen vegetable blend (cooked)
 (I used one that had corn, soybeans, carrots, and broccoli)
+6-8 medium russet potatoes
+2 Tbsp unsweetened soy milk 
+1 cup vegetable broth 
+1 Tbsp garlic powder
+1 Tbsp onion powder 
+2 Tbsp brown rice flour
+1 tsp thyme

Directions:

1. Cook green lentils and place into the bottom of the baking dish along with the cooked vegetable blend. 

2. Place vegetable broth on a cooking pan bringing to a boil. Add in garlic powder and onion powder mixing well. Stir in brown rice flour slowly and whisk together until thicken like a gravy. Pour over the green lentils/vegetable blend and mix well. 

3. Peel the russet potatoes (cut into small pieces) and set in large cooking pot filled with cold water just above the potatoes. Let the water boil until the potatoes are soft. Strain water and mash potatoes with soy milk. 

4. Preheat the oven to 350 degrees. 

5. Place the mashed potatoes on top of the vegetable/lentil gravy mixture and smooth down with a spoon. 

6. Bake the shepherd's pie for 20 minutes. Let cool and sprinkle the thyme on top. Enjoy!




Let us know if you make our vegan shepherd's pie recipe and be sure you tag us on social media at #thejaroudis!


Happy Saint Patrick's Day!! 

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