Lentil loaf - the veggie classic adapted from Miriam Hospodars 'Heaven's Banquet' - is the base for hearty, delicious vegan shepherd's pie, which has been a nostalgic comfort food since there were shepherds.
Shepherd's pie is a wonderful holiday recipe, with mashed potato topping, served with cranberry sauce, traditional veggies, chewy artisan bread, and pumpkin pie.
Total Prep & Cook Time: 60 Min
Yield: 8 - 10 Servings:
Nutrition Data Per Serving, 312 g: 357 calories, 68g carbohydrate, 5g fat, 242mg sodium, 15g dietary fiber, 13g protein, very low in Cholesterol, good source of Dietary Fiber, Vitamin A, Vitamin B6, Folate, Potassium and Manganese, very good source of Vit C & Vit K. Estimated glycemic load: 28.
Both lentil loaf and mashed potatoes can be cooked ahead of time, and transformed into shepherd's pie just before baking.
You'll need a large 3 inch deep casserole dish for vegan Shepherd's Pie. Bakes for a total of 45 minutes at 350 degrees. If you take it from fridge to oven, increase the baking time for the lentil loaf to 30 minutes.
The lentil loaf shepherds pie made a superb main dish for thanksgiving. My non-vegan husband and mother in law really liked it too. It was the best holiday meal I've had in 6 years since giving up meat. Thank you. Deborah P.
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