Meatless Shepherd's Pie
Traditional Comfort Food For Vegetarians & Vegans
Lentil loaf - the veggie classic adapted from Miriam Hospodars 'Heaven's Banquet' - is the base for hearty, delicious vegan shepherd's pie, which has been a nostalgic comfort food since there were shepherds.
Shepherd's pie is a wonderful holiday recipe, with mashed potato topping, served with cranberry sauce, traditional veggies, chewy artisan bread, and pumpkin pie.
Total Prep & Cook Time: 60 Min
Yield: 8 - 10 Servings:
Nutrition Data Per Serving, 312 g: 357 calories, 68g carbohydrate, 5g fat, 242mg sodium, 15g dietary fiber, 13g protein, very low in Cholesterol, good source of Dietary Fiber, Vitamin A, Vitamin B6, Folate, Potassium and Manganese, 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
Directions:
- Preheat oven to 350 degrees F
- Spread lentil mixture in an oiled baking dish and bake for 25 minutes
- Meanwhile prepare the mashed potatoes
- Cover the lentil loaf with the the mashed potatoes. Brush with olive oil or melted veg spread
- Bake until the potatoes are browned - 20 minutes or more
- Serve with Cashew Gravy or Chickpea Gravy
Recipe Tips:
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.
Recipe Comments:
The lentil loaf shepherds pie made a superb main dish for thanksgiving. My non-vegan husband and mother in law really liked it too. It was the best holiday meal I've had in 6 years since giving up meat. Thank you. Deborah P.
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