Mushroom lentil shepherd’s pie
Lentil and mushroom filling under a golden mashed-potato topping.
363 kcal per servingPrep time: 27 minServings: 2DinnerVegetable pieLentils and mushrooms
Ingredients
- 150 g cooked green lentils
- 150 g mushrooms, diced
- 1 carrot and 80 g peas
- 250 g potatoes, cubed
- ½ onion and 150 ml vegetable stock
Method
- Boil the potatoes for 15 minutes, drain and mash until smooth.
- Brown mushrooms and onion, add carrot, peas, lentils and stock and simmer 10 minutes.
- Top the filling with mash and bake at 210°C for 20 minutes.
Calories in context
At 363 kcal per serving, this dish is about 18% of a 2000 kcal daily reference intake — the standard reference amount used on nutrition labels, not a personal target.
Eaten as the evening meal in a three-meal day, it is one part of a day whose real total depends on your own body, activity level and goals, not on any single recipe. For a calorie range that reflects those, rather than a generic reference figure, the tools below can help.
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