Lentil Vegetarian Cottage Pie (dairy free, gluten free)

VEGGIE INSPIRED
18Ingredients
70Minutes
290Calories

Ingredients

US|METRIC
  • 2 cups brown lentils (or green, cooked, *see note)
  • 1 1/2 cups butternut squash (cubed)
  • 1 1/2 cups cauliflower florets
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 3 tablespoons tomato paste
  • 2 tablespoons vegan Worcestershire sauce
  • 2 tablespoons gluten-free tamari (or soy sauce)
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 dash pepper
  • 2 cups broth (divided)
  • 4 cups cubed potatoes (preferably Yukon Gold)
  • 2 carrots (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 1 teaspoon salt (or to taste)
  • milk (non-dairy, to thin, if needed)
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    NutritionView More

    290Calories
    Sodium46% DV1110mg
    Fat4% DV2.5g
    Protein33% DV17g
    Carbs17% DV50g
    Fiber72% DV18g
    Calories290Calories from Fat25
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol0mg0%
    Sodium1110mg46%
    Potassium1120mg32%
    Protein17g33%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber18g72%
    Sugars5g10%
    Vitamin A110%
    Vitamin C60%
    Calcium8%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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