A plant-based version of an old family favorite, this Vegan Shepherd's Pie offers such a great combination of flavors and textures, you'll probably end up preferring it to the original! A perfect dish to introduce vegan options to your regular rotation, that even the hardcore meat lovers will totally fall for.
Shepherd's Pie, or Cottage Pie — I never know what to call it, really, but if it has no meat in it, then I guess both appellations would be correct, right? — has always been a favorite of mine, ever since I was a little kid. It should come as no surprise that, throughout the years and especially according to my ever changing lifestyles, I have come up with at least a dozen version of the dish…
Of course, since I've recently decided to follow a plant-based diet, it was only a matter of time before I felt the need to create a Vegan Shepherd's Pie.
To be honest, this new version is more like a take on the Vegetarian Cottage Pie that I'd made last year; that version had been a real winner for me and I'd already made it countless times! But since I don't eat animal products anymore, I needed to make a few adjustments here and there, and especially in the mashed potatoes department. I wasn't certain that I'd even manage to make decent mashed potatoes without relying on dairy whatsoever, but it turned out to be much easier than I anticipated — just like staying away from animal products seems to be, really! — thanks to my new best friend nutritional yeast!
I then made a few more changes, like adding mushrooms to the lentil base to make it taste even meatier, for instance! And plus, I really love mushrooms, so…
Bottom line is I totally created my new go-to Shepherd's Pie recipe. And you know what? I think that I like this new version even better!
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