Hey baby, it is cold outside and we want it all. We want to follow healthful habits, and yet we still want to get just that little bit of hug and snuggle from some warm comfort food. And so, as I roll into UnDiet promo mode for my new book, I need all the fabulous fuel I can get. You know I love my power smoothies as much as the next nutritionist, but on days where the sun both rises and sets while I plug away at work, I need something hearty, healthy and come on – super wicked awesometown.
I put on my old granny slippers, got out some classic corningware and I baked up the best meat-free, soy-free, potato-free Vegan Shepherd’s Pie that there ever was.
There are plenty of veg-friendly recipes like this one out there – but what I noticed is that most used high glycemic white potatoes and very strange vegan butter-like products. Both are completely unnecessary and still I worked out a very crispy top.
No vegan Shepherd’s Pie is really complete without a gorgeous thick vegan gravy, and so I made one of those too. Look at this vegan gravy just dripping off that slice.
The recipe is a little long, but do what I did. I spent the hour or so to make two batches. I gave one to my brother and sister-in-law and cut mine into pieces to freeze so we can pull a container out, heat it up in the oven and instant hot, stick to the insides, amazing lunch or dinner. Your future self will thank you when you make freezer meals like this one!