Core Concepts
The author presents a vegan twist on the classic shepherd's pie, using lentils and parsnips to create a hearty and flavorful dish.
Abstract
This content introduces a vegan version of shepherd's pie, replacing traditional meat with lentils and enhancing the mashed potato topping with parsnips. The recipe offers tips for prepping components in advance, making it suitable for easy weeknight dinners or weekend projects. The resulting dish promises a symphony of textures and flavors that can please both meat-lovers and vegetarians alike.
Stats
Lentils are easy to prepare ahead of time and can be stored in the fridge for up to three days.
The potato-parsnip purée can be made ahead by boiling the potatoes and parsnips the day before.
Leftovers of this dish taste even better the next day.
Quotes
"Shared with neighbors and they all asked for the recipe. A winner!"