It’s freezing. Actually freezing. Our neurotic (but lovable) cat, Toby, pulled out the sealant from around the windows, which means our house retains zero heat. Perfect. I’m sure I’m not the only one who loves hearty, healthy, warming dishes when the temperature drops, so today I’m bringing you… drum roll please… a Vegan Shepherd’s Pie.
It took so many attempts to get this dish right. Sometimes the texture wasn’t right, sometimes the potato:filling ratio was all over the place, and sometimes I felt like it needed something extra to get the flavour just right. I’m pleased to announce, I’m finally happy with it! I’m sure Luke’s happy about it too, I don’t think he could handle much more pie trauma.
This Vegan Shepherd’s Pie is wholesome, healthy, warm and delicious, and it goes beautifully with a drizzle of vegetable gravy and some steamed greens. I’m getting hungry just thinking about it, and I’ve just eaten a meal.
The filling is made using red lentils. You know what lentils are? They’re a source of protein! So if you’re vegan or vegetarian and people always ask you where you get your protein from, you can say “Well, I recently ate a delicious vegan Shepherd’s Pie and that was packed with protein from all of the awesome lentils.” You can have that one on me.
Now without further ado, here’s the recipe. Enjoy!
If you try this recipe, don’t forget to let me know what you think! For now, I’m going to go and dream about hot, sunny beaches.