Winter is on its last legs for the year but there’s still just enough time to enjoy one more hearty, warming vegetable shepherd’s pie. If you’re like me you’ve probably had the meaty version of shepherd’s pie (or cottage pie if you make the difference) in your pre-veggie days.
I’ve been vegetarian for more than twenty years but this vegan recipe tasted exactly like I remember it. The only notable difference was the texture: less chewy and less greasy, but all the flavours were there. Really, you can’t go wrong with potatoes and root vegetables.
We all know that British food gets a bad rap, but I think there are a lot of highlights; shepherd’s pie being one and mincemeat pies being another. This is just the first in a series of British dishes that I hope to veganize in the coming months and to be honest this vegetable shepherd’s pie is dead easy to veganize.
I took a lot of shortcuts to make this dish: a jar of lentils stand in for lamb/beef (shepherd’s pie/cottage pie), a package of mushrooms and a package of stock vegetables. Here in Spain, for one euro you can buy packages of mixed root vegetables for making stock which happen to contain exactly what you need to make a vegan shepherd’s pie. If you don’t have that then another good shortcut would be to buy a package of frozen mixed vegetables. Any mix of vegetables would do and shortcuts like these make this a great dish to serve for a weeknight dinner. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 310Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1016mgCarbohydrates: 60gFiber: 13gSugar: 7gProtein: 14g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.