Lentil shepherd's pie for a holiday main dish on Meatless Monday

Categories: Vegetarian

Thanksgiving is approaching -- and this food-focused holiday can be particularly trying for vegetarian and especially vegan diners. But we're here to help: through November, we'll be offering a full lineup of dishes you can make for the big day. Last week's butternut squash and apple soup makes a perfect soup dish, and we've posted a green-bean casserole recipe before that's indistinguishable from an animal-products version. So today we're tackling the main course -- and not, it's not Tofurky. This lentil-based shepherd's pie (adapted from a recipe on the Food 52 website) has enough fall flavor to satisfy any holiday diner.

See also: Butternut squash and apple soup with curry for a smooth taste of autumn on Meatless Monday

You will need:

6 medium russet potatoes
6 parsnips
1 cup non-dairy milk (we used hemp milk)
4 tablespoons olive oil
1 1/2 cups lentils
3 cups water
1 onion
4 cloves garlic
3 carrots
3 celery ribs
6-7 cremini mushrooms
1 cup vegetable stock (preferably homemade mock chicken stock)
2-3 tablespoons tomato paste
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

1. Peel the potatoes.

Peel the parsnips.

Quarter the potatoes and roughly chop the parsnips.

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ScubaSteve topcommenter

This dish is certainly NOT "Shepherd's Pie" because there isn't meat in it.  Shepherd's Pie was originally made by the Scottish using sheep meat since shepherds kept sheep.  In modern times any meat is used now and the dish is still called Shepherd's Pie.  Amber's recipe is for Vegetable Pie and nothing else.  "Shepherds" pie, my ass.

Mantonat topcommenter

@foodcrazy Analogy: "a comparison between two things, typically on the basis of their structure and for the purpose of explanation or clarification."

Most people understand that many vegetarian and vegan recipes are analogs for traditional meat-based dishes like Shepherd's. Most people who aren't interested in being dicks, that is.

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