It’s funny the things Ive ended up making as a vegan. I never set out to make a Shepherd’s Pie. I wasn’t sitting around one day craving Shepherd’s Pie and then set out on a quest to fill that void as a vegan. Not at all. Looking for new meal ideas I broke out my Angelica Kitchen cookbook and stumbled across the recipe.
I immediately could tell it would be a hit. I loved that the filling is made with lentils and NOT fake meat. I have issues with fake meat but that’s for another post. I also liked the touch of topping the pie with rosemary garlic potatoes. But the REAL winner in all of this is baking everything in a whole wheat easy to make crust! Can’t you just taste the earthy goodness?
I’ll admit that foresight isn’t my strongest suit. I always jump head first into a recipe and then get disappointed when 2 hours later my meal still isn’t done. When I started making this dish it didn’t really click that this was kind of labour intensive. There’s the filling to make which involves a lot of chopping of vegetables. Then you have to make the potatoes and then there’s the crust to make! There’s a lot happening. In retrospect the recipe does say 2hr cooking time but I didn’t pay attention to that 
I made a few small modifications to the recipe. I didn’t use dried shitake mushrooms, instead I used a combination of fresh mushrooms. I also used dried herbs instead of fresh and soy sauce instead of shoyu or tamari. No big deal.
This turned out FABULOUSLY. It’s perfect for this time of year when you want to just hole up inside with something warm and comforting. The meal is pretty heavy. Not that it sits in your stomach like a rock but you definitely feel some heft in your belly afterward. I’m adding this to my post vegan food rotation for sure.
The recipe can be found via the magic of Google Books. You can also browse through other recipes from this cookbook.
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