Homemade Vegan Shepherd’s Pie Recipes
One of England’s most traditional dishes is shepherd’s pie (made with beef) or cottage pie (made with lamb). Originally created as a way to use up leftovers, today there are many issues. As in a country of 60 million people, we simply don’t have enough land for everyone to eat free-range.
So if you disagree with factory farms (and you likely do), we all need to eat less meat. Something chefs like Hugh Fearnley-Whittingstall say (he says if you’re not vegan, then at least eat less meat throughout the week).
So here are a few of the best plant-based alternatives around the Interwebs. Some are made with lentils (for purists). A few others are made with ‘vegan beef mince’, to taste exactly the same (they have no cholesterol, so you can eat more of them!)
Read up on food safety for people and pets (onion, garlic and spices are unsafe near animal friends). Bin allium scraps (onion, garlic, leeks, shallots, chives) as acids may harm compost creatures (same with tomato/citrus/rhubarb scraps).
For your mashed potato topping, use Flora vegan butter (free from palm oil).
Before recycling tinned lentil cans, pop the lid inside the can or pop the ring-pull back over the hole, to avoid wildlife getting trapped).
The Veg Space offers a nice idea, stuffing the shepherd’s pie filling, inside a baked potato.
Thee Burger Dude is a popular American chef, who mostly focuses on creating vegan alternatives to fast food like cheeseburgers and Big Mac. But here he offers his take on the English shepherd’s pie.
