Vegan shepherd's pie from Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between (page 198) by America's Test Kitchen Editors

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Notes about this recipe

  • jenburkholder on August 21, 2020

    This was good enough. I didn't bother piping, just blopped the potatoes on top and swirled them around. I also added kale, and used TVP in place of vegan mince. I have to say, though - as one person, I ate this four nights in a row (I tend to do that with suppers), and after about day two I was impossibly tired of this. It didn't have enough flavor or interest to keep me going.

  • adewar on February 27, 2020

    I made this with Quorn mince, in place of protein crumbles. The sauce was really delicious, complex and savoury.

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