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Lentil Shepherd’s Pie with Rustic Parsnip Crust
- prep: 20 min
- cook: 15 min
- total: 35 min
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SaveIngredients
- 1 large yellow onion, peeled and diced small
- 1 large carrot, peeled and diced small
- 2 stalks celery, diced small
- 2 cloves garlic, peeled and minced
- 1 sprig rosemary
- 11/2 cup green lentils, rinsed
- 1 bay leaf
- 3 tablespoons tomato paste
- Salt and freshly ground black pepper to taste
- 8 medium red-skin potatoes, peeled and chopped
- 4 parsnips, peeled and chopped
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 780 % Daily Value *
- Total Fat: 10 g 14.64%
- Saturated Fat: 0 g 2.28%
- Trans Fat: 0 g %
- Cholesterol: 1 mg 0.28%
- Sodium: 148 mg 6.15%
- Calcium: 186 mg 18.63%
- Potassium: 1728 mg 49.38%
- Magnesium: 0 mg 0%
- Iron: 12 mg 69.19%
- Zinc: 0 mg 0%
- Total Carbohydrate: 123 g %
- Dietary Fiber: 31 g 123.24%
- Sugar: 13 g
- Protein: 40 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 137.66%
- Vitamin C 62.94%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch7
- Exchange - Vegetables0
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total10 oz-eq
