Low FODMAP Vegan Shepherd's Pie

Name: Low FODMAP Vegan Shepherd's Pie
Ingredients: 1 leek (green leaves only, finely diced); 3 carrot (peeled & finely diced); 1 1/2 Japanese pumpkin (buttercup pumpkin or supermarket squash) OR sweet potato (peeled & diced); 1 canned lentils (weigh after rinsing & draining); 1 garlic infused oil; 400 plain roma/plum tomatoes with juice canned; 1 low FODMAP vegetable stock; 1/4 pumpkin seeds (or walnuts); 1/4 dried thyme; 1/2 paprika; 1 salt & pepper; 4 1/2 potato (peeled & cut into bite-sized pieces); 3 butter or dairy free spread; 1/2 colby, cheddar or vegan cheese (grated); 1/2 salt; 1 1/2 green beans (cut into bite-sized pieces)

alittlebityummy.com

Low FODMAP Vegan Shepherd's Pie is the perfect comfort food, the vegan cheese really makes this dish!

View full recipe on alittlebityummy.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at alittlebityummy.com.

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Potato masher
Steamer basket
Grater
Peeler
Colander
Chef's knife
Cutting board
Measuring cup
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Saucepan
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Ingredients

1 leek (green leaves only, finely diced)
3 carrot (peeled & finely diced)
1 1/2 Japanese pumpkin (buttercup pumpkin or supermarket squash) OR sweet potato (peeled & diced)
1 canned lentils (weigh after rinsing & draining)
1 garlic infused oil
400 plain roma/plum tomatoes with juice canned
1 low FODMAP vegetable stock
1/4 pumpkin seeds (or walnuts)
1/4 dried thyme
1/2 paprika
1 salt & pepper
4 1/2 potato (peeled & cut into bite-sized pieces)
3 butter or dairy free spread
1/2 colby, cheddar or vegan cheese (grated)
1/2 salt
1 1/2 green beans (cut into bite-sized pieces)