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Meatless Shepherd's Pie

Traditional Comfort Food For Vegetarians & Vegans

Shepherd's Pie has been a nostalgic comfort food since there were shepherds. We've re-invented it meatless for vegetarians and vegans - a huge improvement, in our opinion!

Shepherd's pie is a wonderful holiday recipe, with a mashed potato topping, accompanied by cranberry sauce, traditional veggies, chewy artisan bread, and pumpkin pie.

Printable Recipe: Click the print button in your browser to print the recipe

Total prep & cook time: 80 min

10 Servings

Nutrition Data Per Serving, 312 g: 357 calories, 68g carbohydrate, 5g fat, 242mg sodium, 15g dietary fiber, 13g protein, very low Cholesterol, good source Dietary Fiber, Vit. A, Vit. B6, Folate, Potassium, very good source of Vit C & Vit K. Estimated glycemic load: 28.

Shepherd's Pie Ingredients:

1 recipe lentil loaf
5 cups vegan mashed potatoes
Olive oil or melted veg spread
1/2 cup minced parsley

Directions:

1. Preheat oven to 350 degrees F
2. Spread lentil mixture in an oiled baking dish and bake for 25 minutes
3. Meanwhile prepare the mashed potatoes
4. Cover the lentil loaf with the the mashed potatoes. Brush with olive oil or melted veg spread
5. Bake until the potatoes are browned - 20 minutes or more
6. Serve with Cashew Gravy or Chickpea Gravy

Lentil loaf - the veggie classic adapted from Miriam Hospodars 'Heaven's Banquet' - is the base for our hearty and delicious vegan shepherd's pie.

Both lentil loaf and mashed potatoes can be cooked ahead of time, and transformed into shepherd's pie just before baking.

You'll need a large 3 inch deep casserole dish for vegan Shepherd's Pie. Bakes for a total of 45 minutes at 350 degrees. If you take it from fridge to oven, increase the baking time for the lentil loaf to 30 minutes.

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