Vegan Shepherd’s Pie? You Bet.
October 18, 2012
Vegan shepherd's pie
Vegan shepherd’s pie

Try to think of ten classic, comfort food dishes that are as far from vegan as you can imagine. I’ll name some of the ones that spring to my mind: moussaka. Meatloaf. Stroganoff. Goulash. All of these are (traditionally speaking) full of ground meat and/or béchamel. And did you notice that all are hyperlinked? Those links take you to vegan versions of the traditional dishes in question. In my opinion, going vegan isn’t about relinquishing or learning to replace old favorites. It’s about finding innovative ways to create those same cherished dishes with plant ingredients.

Did shepherd’s pie come to mind for anyone? It was a standard “special occasion” dish in my home as I was growing up: layers of ground beef, onion, carrot, and a mashed potato topping oozing with butter and cream. Served, of course, with a generous sprinkle of parmesan cheese (we put parm on everything).

As you can imagine, before going vegan I’d have been flabbergasted at the mere thought of a vegan shepherd’s pie, let alone excited to create one. But I’ve now created two shepherd’s pies. I shared one two Christmases ago, and today, over at Food52, I have a new and much improved version of this most comforting and hearty of cold weather casseroles.

My original version of vegan shepherd’s pie was based on a recipe from a very old vegetarian cookbook. It had a ton of ingredients and steps, and though it was delicious, I found it very exhausting to make. My new version is, I think, every bit as delicious but much easier. It is a lentil shepherd’s pie with a potato and parsnip topping. It’s still a time commitment, but if you cook lentils a day in advance, and mash the potatoes and parsnips in advance of cooking the veggies and assembly, you’ll find it’s really a cinch to make. More importantly, I guarantee that you can serve this dish to hungry family and friends of all different eating styles, and count on them to be impressed!

With the holidays around the corner, it’s never been a better time for this one dish wonder. When you head on over to see the recipe, you’ll also get my five tips for building hearty, authentic vegan casseroles. If you’re just exploring plant based eating, remember: veganism doesn’t have to be a sacrifice of taste or pleasure. With the right preparation techniques and ingredients, vegan food will be as abundant, filling, and as celebratory of tradition as you want it to be.

xo

All photos courtesy of Food 52.

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    20 Comments
  1. Hi! I’ve made this pie for last year’s Thanksgiving and it was great. Thank you! I’d like to make it again for a Friendsgiving, but it seems Food 52 has taken it down. Would you be able to post it here?
    Thank you!
    Ellie

  2. thanks for this — I’m making it right now!! My topping will be rutabaga, white potato and sweet potato mash, tho’.

    • Have wanted to make this for awhile now! Made it yesterday. Even though it takes awhile to put together the outcome is well worth the extra effort! Lovely recipe, Gena… very comforting. As you can tell… WE enjoyed it!!! 🙂 Thanks!

  3. All of these comfort foods look absolutely amazing. Since my mothers passing & the advent of my vegan lifestyle I long for a veganized version of her warm & delicious comfort foods. I recently made your sweet potatoe/lentil loaf for my brother & his family & let me tell you, it was a huge hit! I made it once before for my omnivore wife & she loved it so much she requested a loaf when I made it again for my bro. It’s a perfect stand-in for my moms meatloaf. I’ll be making your mushroom stroganoff tonight. Thanks Gena

  4. I made this with sweet potatoes instead of white, because that’s what I had. It was incredible. Thanks for posting.

  5. Your version looks delicious!
    And you’re right, being vegan is not about imitating the traditional flavor – but it’s about finding so many wonderful alternatives that taste not the same – but at least as good – or even better!

  6. YUM! I have made vegetarian/vegan shepherd’s pie before – both a traditional one using veggie crumbles in place of ground beef, and your old recipe! (I brought yours to a potluck last year and it was quite popular!) I want to start making more casseroles this fall – both for holidays/events and for myself so I can simplify meals for the week. Casseroles are such yummy comfort food. 🙂

  7. I used to make different versions of shepherd’s pie all the time at home, because I loved that I could make it entirely in advance and then just warm it up/burnish the top in the oven at dinnertime. I love sweet potato toppings, and putting rosemary and balsamic in with the filling, or I’d use Aussie ingredients like lemon myrtle and call it “drover’s pie”. And now, with that self-involved ramble out of the way, I’m off to read your version!

  8. I love a good shepherds pie. It makes me sad when people say they can’t eat potatoes, because they have “too many carbs” or that they’re “too starchy.” Such a shame, don’t you think?

  9. This looks great! As fall has come I find myself wanting more comforting fall-ish foods like this, even if it’s still in the 80s. I love the idea of using parsnips instead of potatoes, great for people who have to avoid potatoes and probably more nutritious.

  10. MMMMMMM! I have made a sort of shepherd’s pie a year or so ago, but I’m eager to try something a bit more intentional and hearty. I like the idea of the parsnips in there too!

  11. That potato-parsnip topping is calling to me! This sounds just lovely, so warming and comforting for fall. And thanks so much for linking to my nutloaf recipe! 😀