FREE Plant-Based Protein Course with 40+ Recipes
Enter your email address to get the recipes and course! You'll need to visit your inbox and confirm your subscription to get it.
Oh vegan shepherd’s pie, how I love you so. The perfect main dish for the holiday table, while cozy and easy enough to make for weeknight dinner. It’s one recipe that I come back to over and over again this time of year and it’s always a crowdpleaser.
If you’ve never mad shepherd’s pie before, you are essentially making a lentil stew and mashed potatoes, then combining the two. Easy, right? I’ve even made a video for this recipe below that shows you exactly how to make it step-by-step.
Now that my morning commute consists of rolling from my bed to the downstairs office, I’m missing one of my favorite things about the morning drive in, podcasts. I subscribe to about a zillion of them and they’re the number one reason that no, I cannot take a photo of my dinner because I don’t have any more room.
The other day, as I was running errands around town, I caught up on one of my favorite foodie podcasts from Bon Appetit. I must have binge-listened to at least 10 episodes confirming my fears that not only could I spend my entire day talking about food, but listening to it as well. I think that’s the hallmark of really great food writing: if I’m driving to the store after hearing or reading about your dish then job well done.
So, as I tuned into BA’s Thanksgiving podcast two weeks after the actual holiday, I was smitten with the idea of homemade mashed potatoes. They talked about simmering the potatoes, placing them through a ricer and then gently stirring in hot cream and butter. Yes, yes, yes. Suddenly, I couldn’t imagine the idea of not eating mashed potatoes for dinner that night. Thankfully, I had also binge watched enough Food Network over the weekend to know that a vegan shepherd’s pie was also in my forecast.
The key to these incredibly light and fluffy mashed potatoes is a ricer or food mill. I own a ricer for my gnocchi-making afternoons, but I think it’s one of the easiest gadgets out there to produce the best mashed potatoes. Never again will you suffer from glue-like, lumpy mashers. After a quick run through the ricer, I literally just stir in milk and melted butter. This method is foolproof.
You know how I feel about casserole-y things topped with carbs. In that I love them. Since soup is one of my food groups, it’s only natural that topping a thick, stew-like base with carbs is my idea of the best meal ever. (Um, see also Tamale Pie, Vegetable Stew with Scallion Biscuits).
After reading this report on the myth of easy cooking, I know not to the the E word around lightly. But, for such a fancy looking dinner, this definitely borders on uncomplicated. If you can make soup and mashed potatoes, you can make this.
It’s such a show-stopping recipe and it’s perfect for Thanksgiving, Friendsgiving, Christmas or anytime you need a delicious, vegan main dish.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Lentil Shepherd’s Pie! A rich, vegan lentil stew topped with homemade mashed potatoes.
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK