This rustic vegan shepherd’s pie is a fan favourite. With a rich, savoury mushroom-and-onion gravy and creamy Yukon Gold potato mash, it will keep you coming back for more. Our take on the famous vegan classic gets its character from hearty organic green lentils and pea crumble and a fresh veggie medley. It’s satisfying. It’s flavourful. And it’s 100% plant-based (of course). 2 servings per tray. Yukon Gold Garlic Mash. Mushroom Onion Gravy. Canadian Green Lentils. Hearty Veggie Medley.
Cooking Instructions: Preheat oven to 425F. Remove film, place on baking tray and bake for 40-50 minutes.
Shepherd’s Pie Filling [Water, carrot, celery, brown mushrooms, peas, organic green lentils, pea protein (textured), red onion, tomato paste, tapioca flour, molasses, extra virgin olive oil, sea salt, Italian seasoning blend, yeast extract, garlic powder, smoked paprika, fennel, onion powder, red chili flakes], Yukon Gold Mash [Yukon gold potato, water, tapioca flour, extra virgin olive oil, garlic, sea salt, basil, parsley, garlic powder], paprika.
Serving Size: 283g
Amount per Serving: 220 Calories, 9g Protein, 6g Total Fat, 36g Carbs, 4g Sugars, 560mg Sodium, 1g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 4g Dietary Fiber
Vegan, Gluten Free