Vegan Shepherd’s Pie (Low FODMAP & Vegetarian
A hearty and comforting low FODMAP vegetarian dish, made with mashed potatoes, lentils, and fresh vegetables. This plant-based version of shepherd’s pie is perfect for gut-friendly meal prep.
Equipment
- Cooking Pot
- Non-Stick Skillet
- Baking Dish
- Mixing Bowls
- Knife & Cutting Board
Ingredients
- For the Mashed Potatoes:
- 2 cups potatoes peeled and chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Filling:
- 1 tablespoon garlic-infused oil
- 1 cup carrots diced
- 1 cup zucchini diced
- ½ cup canned lentils rinsed well
- ½ cup vegetable broth low FODMAP
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Prepare the Mashed Potatoes: Boil the chopped potatoes in a pot of water until soft (about 15 minutes). Drain and mash with olive oil, salt, and pepper. Set aside.
- Cook the Filling: In a large pan, heat garlic-infused oil over medium heat. Add carrots and zucchini, and cook for 5 minutes.
- Add the lentils, vegetable broth, paprika, thyme, salt, and pepper. Stir well and simmer for 10 minutes.
- Assemble: Transfer the filling to a baking dish and spread the mashed potatoes evenly on top.
- Bake: Preheat oven to 375°F (190°C) and bake for 15 minutes, or until the top is slightly golden.
- Serve hot and enjoy!
Notes
Storage Tips
✅ Refrigerate: Store leftovers in an airtight container for up to 3 days.
✅ Freeze: Freeze in portion-sized containers for up to 2 months.
✅ Reheat: Bake at 350°F (175°C) for 15 minutes or microwave until warm.
✅ Refrigerate: Store leftovers in an airtight container for up to 3 days.
✅ Freeze: Freeze in portion-sized containers for up to 2 months.
✅ Reheat: Bake at 350°F (175°C) for 15 minutes or microwave until warm.