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Lentil shepherd’s pie

The lentil shepherd’s pie served in my college dining hall was one of the first dishes to convince me that this whole no meat thing wouldn’t be so bad.

Something about finding the biggest freakin’ potato ever at the farmers market over the weekend, sitting comically in the bin with all of these teeny tiny little potatoes, inspired me to recreate it after all these years. (Maybe because I just made magic bars, another college treat?)


Said potato weighed nearly 2 pounds, enough to top an entire batch of shepherd’s pie.

I drew inspiration from a bunch of recipes to create the perfect one, the version that most resembles my memories:

These recipes all look super tasty on their own merit, but when you have an idea in your head about what something should taste like, you disregard everything else to replicate your vision.

And heck, even with no meat AND no dairy, lentil shepherd’s pie is still a darn tasty dish — comfort food at its finest, vegan or not.

Vegan Lentil Shepherd’s Pie

makes 4-6 servings

Ingredients:

  • 3/4 cup dry lentils
  • 1 cup onion
  • 1 cup frozen peas and carrots, defrosted
  • 3/4 cup corn
  • 1 tbs parsley
  • 1 tsp sage
  • 1/4 tsp ground thyme
  • 2 tbs soy sauce
  • 1 tbs vegan Worcestershire sauce
  • 1 2/3 lb potatoes, skinned and chopped
  • 2 tbs soy milk
  • 1 tbs Earth Balance
  • 1/4 tps salt

Instructions:

  1. Boil lentils for approximately 25 minutes; drain.
  2. While lentils are boiling, boil potatoes for approximately 20-25 minutes or until soft.
  3. Saute onion in 1 tbs or so oil until browned. Add corn, peas/carrots, spices, soy sauce and Worcestershire sauce. Stir in lentils and let cook for a couple more minutes.
  4. In a separate bowl, mash potatoes with soy milk, Earth Balance and salt.
  5. Pour lentil mixture into a greased 9″ x 9″ pan. Top with mashed potatoes.
  6. Broil for 5 minutes or until potatoes brown. Serve.

Tags: lentils, potatoes, veganmofo

3 Responses to “Lentil shepherd’s pie”

  1. October 5th, 2011 at 10:22 AM

    smoochpanda says:

    that is a HUGE potato!

    I love shepherd’s pie. I think I tried a vegan one a long time ago and I liked it better than the non-vegan ones. Can’t wait to try your version too. Thanks for sharing:)

  2. October 5th, 2011 at 3:28 PM

    Jojo says:

    That looks delicious. I’ve been meaning to try the recipe in AFR for a while now. Also, that potato is awesome!!

  3. October 5th, 2011 at 3:58 PM

    JL goes Vegan says:

    Holy moly, I want this now! This is a GREAT vegan version of an old favorite! Wowsa!

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