Prepare for fall with this warm and hearty vegan lentil shepherd’s pie recipe.
I’m sure there are thousands of vegan lentil shepherd’s pie recipes on the internet. There isn’t anything specific about this shepherd’s pie recipe that makes it any better. This is just the version that I make in the way that is easiest for me.
The potato lentil combination is one of our all-time favorites as a family. So this meatless shepherd’s pie recipe is a comforting family favorite meal. The only thing I don’t like about it is that I do find it quite a time-consuming recipe. It’s not overly hard, it just takes forever to cook. For that reason, this is one I keep for special occasions. So I’ll share with guests or when I know I have more time to make dinner.
I’m not really happy with the way the mashed potatoes worked out in this particular meatless shepherd’s pie recipe. We had this massive storm go through and the power went off for ages. As a result, I mashed the potatoes after they had cooled because I wanted to wait for the power to go back so I could put the pie in the oven. Unfortunately, potatoes that have cooled go a bit slimy so they didn’t turn out as nice as I would have liked. But they usually look better and still taste delicious. It was such a stressful day that I got annoyed and decided to photograph the recipe anyway. Despite it not being perfect, just to get it over and done with. (It was a rough day.)
The recipe is our base meatless shepherd’s pie recipe. Sometimes I like to add some sweet potato mash on top as well for a little something different. We eat potatoes very often. So I sometimes try to switch things up. I’m not gonna lie, I prefer this version best even though a sweet potato version is a little more nutritious. Feel free to use the mashed potato recipe that your own family uses for this recipe and make the consistency as smooth as you like.
This recipe was republished with permission from Hazel and Cacao.