Shepherd’s pie with mushrooms, carrots, potatoes, cabbage, & lentils.

Short History: There are many different variations of Shephard’s Pie all over the world! In very early cooking books, Shephard’s pie was a way to use leftover roasted meat of any kind, with mashed potato and pie crust. What was in the dish mattered a little bit less. In France, it was called “commonplace” and was a “homely” dish of the bourgeoise. This carefully crafted meal from The Vegan Taste will provide you with finer vitamin K, potassium, antioxidants, beta carotene, and more!

Reheating Instructions: Transfer to a baking dish and heat at 350F for 10 minutes

Customer Comments:

“Love the Shepherd’s Pie. It reminded me of my childhood when my grandmother use to make it. It was rich and filling without the guilt.” – Carlynda Ma. from Chandler

“This shepherds pie was perfect!! My family made shepherds pie often growing up (before I stopped eating meat) and I have never tried recreating it on my own. This one made me so happy and I’ll be trying my hand at recreating my own soon!” – Ellie Sh. from Chandler

“Anyone who thinks that vegan food is some inferior, flavorless compromise needs to try this. Easily the best shepherd’s pie I’ve had, bar none” – Rory O’N from Phoenix