VEGAN Shepherd’s pie meal prep?
Yep. You heard right. And I can’t wait for you to try this meal!
I want to say up front that for a meal with very simple and cheap ingredients, it’s pretty labor intensive compared to my other meal prep recipes.
BUT you can totally take this to a friend’s place for a potluck this holiday season or use this recipe when hosting others. It’s absolutely guest-worthy!
What you need to know about this vegan lentil shepherd’s pie:
1. You don’t need to use Yukon gold potatoes!
This can easily be made with sweet potatoes or mashed cauliflower and it will still taste so good and be super satisfying.
If using sweet potatoes, you can use the same method as the recipe below.
If using cauliflower, head over this recipe for a mashed cauliflower method.
2. You can get fancier with the veggies!
I used a very basic frozen veggie mix (peas, carrots, corn, chopped green beans) for my version below.
I encourage you to add chopped celery or mushrooms to the mix too. Mushrooms would be awesome in this (and it would add even more protein).
3. You can also get fancier with the flavors!
Again, this recipe is very basic. So if you want to take it up a notch, here’s what to do:
- Try adding 1-2 teaspoons tomato paste when cooking the lentils
- Try adding 1 teaspoon of Worchestire sauce if you have it when cooking the lentils
- Use fresh thyme if you can find it in the store (this recipe calls for ground)
- Add fresh rosemary if you can find it/have it already – add it at the same time as the thyme
Also! Some people like to top their potatoes with some cheese when baking the dish or reheating it… that’s something to try as well!
How to double or add more volume to this recipe:
This recipe can be doubled by simply doubling all the ingredients in the recipe below. The cooking time will increase a bit to accommodate cooking more potatoes and more lentils. The oven cooking time should stay about the same!
To add more volume, start with veggies as always. Consider adding more frozen veg mix, then maybe throwing in mushrooms. More lentils will also do the trick, followed by adding another potato or two.
Storage & reheating notes:
This meal can last in the fridge for up to 5 days. It reheats really well in the microwave or in the oven. I do not recommend freezing this because mashed potatoes aren’t freezer-friendly, but the lentil mix would be ok to freeze.
Happy prepping 🙂