When I first transitioned towards a plant based diet (more on why >here< ) it was Summer and light dishes felt nourishing. As I moved towards the colder months I really craved comfort foods that would be warming and satisfying. 

This Shepardless Pie ticks all the boxes. It's actually quick enough to prepare with just two pots, as well as the casserole dish it will be served in used, and bar lots of chopping and some stirring, there's no great effort involved. 

In terms of the filling I have used lentils which are a great source of protein and easily available. Adding in the walnuts, which are totally optional, gives a great almost chewy texture. If you happened to have a bottle of red wine open adding some in would make it even more tasty. 

In other news having completed a screen test I had my first ever vegan chef appearance on The Six O'clock Show last night and I made this. Thankfully it went down a treat and honestly it was the nicest feeling ever coming home and opening up all your lovely messages. I have put so much time and effort into trialing this recipie countless times and I really hope you enjoy it as much as I do. If you are meal prepping you could easily make mini ramekins, just ensure they are thoroughly defrosted before popping into the oven for twenty minutes to heat up. 

Shepard pie

 

Let me know if you make these at home? What did you think?

Love, 

 
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Vegan Shepards pie