Looking for a plant-based main dish for a meat-and-potatoes man? Searching for a healthy centerpiece for your Christmas feast? Look no further than my Vegan Shepherd’s Pie! The thick, umami-rich bottom layer features black lentils, aromatic vegetables, and savory spices. Top it with mashed potatoes and bake until browned and crispy. Serve it with ketchup or vegan Worcestershire sauce for extra bro points. (I’m not a bro, but I’m from Michigan, so I like comfort food with ketchup too!)
Vegan Shepherd’s Pie costs only $2.03 a serving using organic ingredients. Cook for Good supporters can see the nutritional information below the recipe. Preview: each portion has 21 grams of protein, 15 grams of fiber, and loads of iron and vitamins with very little fat.
I don’t remember ever hearing Shepherd’s Pie mentioned as a Christmas dish, but what could be more perfect? Let’s make it a new tradition.
You can use the parts of this recipe to make rugged mashed potatoes that keep their earthy spud flavor and a mouth-watering black-lentil stew to serve in tacos and hot-dog buns or over cooked whole grains. I chose black lentils instead of the larger green or brown ones because they seem more “meaty” when combined with mushrooms.
This is a Cook for Good recipe because it:
- Uses lentils not lamb
- Saves time and money by not peeling the potatoes
- Cuts dish washing by using the same skillet twice
- Lets you cook once and enjoy several times
- Makes organic cooking wildly affordable
I got to meet some adorable sheep at the Piedmont Farm Animal Refuge. I’d rather feed them than eat them!