Shepherd’s Pie, or Cottage Pie, originates from Ireland but has become a favorite comfort food in America and the world over. This plant-based shepherd’s pie will give you the warm, fuzzy feeling of eating at grandma’s house. Go ahead and have three huge portions… since vegan food has no cholesterol, you can eat your heart out without promoting heart disease.
- Garlic (Optional)
- Balsalmic Vinegar and/or Cooking Wine
- Potatoes and/or Sweet Potatoes
- Coconut Milk
- Coconut Oil
- Tomato Sauce, Tomato Paste or Canned Tomato Puree
- Soy Sauce or Coconut Aminos
- Spices: Rosemary, Salt, Pepper, Oregano, Basil, etc.
Sautee onions in coconut oil until they begin to “sweat”. Add tomato sauce, paste or canned tomatoes. Add lentils, carrots, spices, soy sauce, balsamic vinegar and/or cooking wine. Mix and cook until lentils are medium soft.
Boil potatoes until soft. Blend, mash, or use a food processor. Add in coconut milk, salt, black pepper, coconut oil, rosemary.
Put lentil mixture at bottom of oiled baking tray. Spread mashed potatoes over the top of the lentil mixture. Cook until potato topping becomes slightly golden or to your liking. Serve with fresh, aromatic herbs for even more flavorful nutrients. Enjoy your healthy plant-based meal!