australian

Chickpea and Vegemite Shepherds Pie with Cheesy Potato Top

Name: Chickpea and Vegemite Shepherds Pie with Cheesy Potato Top
Yield: 1 serving
Cuisine: australian
Ingredients: 143 g canned chickpeas drained; 169 g potato; 26 g cheddar cheese; 33 g milk; 52 g brown onion; 65 g carrot; 52 g frozen peas; 13 g tomato paste; 5 g Vegemite; 7 g olive oil; 0.65 g salt; 0.65 g black pepper

This baked dish pairs canned chickpeas drained with potato, Vegemite and cheddar cheese. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

91 g Carbohydrates

21 g Fat

21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

143g canned chickpeas drained 235 kcal
169g potato 130 kcal
26g cheddar cheese 105 kcal
33g milk 17 kcal
52g brown onion 21 kcal
65g carrot 27 kcal
52g frozen peas 42 kcal
13g tomato paste 11 kcal
5g Vegemite 5 kcal
7g olive oil 62 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

potatocheddar cheesemilksaltblack pepper
Preheat oven to 200 F. Boil potato until tender, drain, then mash with milk, half the cheddar, salt, and pepper.
brown onioncarrotolive oil
Heat olive oil in a skillet over medium heat. Cook onion and carrot 4-5 minutes until softened.
tomato pasteVegemite
Stir in tomato paste and Vegemite until melted and well combined.
canned chickpeas drainedfrozen peas
Add chickpeas and peas with a splash of water; simmer 5 minutes until thickened. Taste and adjust seasoning.
potatocheddar cheese
Spoon filling into a small baking dish. Spread mashed potato over the top and sprinkle remaining cheddar.
Bake 15-20 minutes until bubbling and lightly browned on top.