Lentil Shepherd’s Pie
Rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes & baked until deliciously golden brown & crispy. The ultimate vegan lentil shepherd’s pie!
This recipe is easy, comforting, delicious and full of flavour. it’s also extremely healthy, can be made completely oil-free and has 26 grams of protein per portion!
Cozy, soup, stew and pie season is nearly over. As the sunshine appears more and more regularly, and Summer approaches, we will be mostly changing these comforting meals up for lighter, fresher offerings. I have been taking advantage of the slight nip in the air and eating my fill of hearty, comfort food before it’s too late. Once Summer arrives it becomes unbearable to have the oven on for too long so dishes like this will take a backseat here on the blog. I won’t promise they will disappear totally though as I am one of those people who can quite happily eat soup all year round! I like to serve this Lentil Shepherd’s Pie with lots of steamed vegetables
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