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
“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