I just tried this for lunch. It was mind blowingly good! My brain kept telling me I was eating a wholesome beef shepherd's pie. Thank you so much for the recipe! I immediately placed an order for your instant pot cookbook as well 😁 This recipe going to be the star of my Christmas dinner ❤️
Your brain kept telling you that because what you truly desire is meat. Its baffling how you delusional vegans cant see the reality that is right in front of you.
I followed this recipe tonight with one addition: two cup cut carrot pieces and reduced lentils by 1/4 cup so volumes in pot stayed pretty much same. But, I stuck to every other step........it IS a fantastic dinner! The flavor boosters : tahini, worchestire, balsamic vinegar really did that. I'm thinking I can use this as a base recipe for a lasagna filler, nachos, meatloaf and cabbage rolls. Thanks a million!
This recipe was DELICIOUS! I used all potatoes instead of cauliflower and prepared them in my Instant Pot while the lentils simmered on the stove. My adult sons absolutely loved it (and one of them eats meat!). We ate it while snowed it today--it was the perfect comfort food!
Can we just appreciate that Nisha takes the time to go through literally each comment and reply?? Thanks for the food ideas btw!! I'm a new vegetarian(aspiring vegan, but milk thou......!), and I love to try out your new recipes with my family!
That’s different. Usually it’s the cheese people have a hard time giving up vs. milk. Hey, it’s a good start though. Cutting back is better than nothing. Perfection is the enemy of progress.
When I first let go of dairy milk, it was hard for me to adjust to plant based milks. I bought sweetened chocolate plant milk and eventually tapered off to unsweetened original. You'll get used to it!!🙂
I’ve been a vegan for 30 years and you are my favorite chef! Every year I make your recipes for the holidays and all my meat eating family loves it. Thank you so much! ❤
Thank you! This is the first recipe my family all loved. Which is no small feat. We are a mixed family of gluten, dairy, and egg allergies. It's been much more difficult to cook since one child is a self declared vegan and the other a carnivore. The carnivore just ate his 4th bowl of Shepard's Pie... This kid usually eats nothing on our meatless days. All my heartfelt thanks from my entire family for our first unanimous vegan favorite.
I'm so thrilled that this recipe was a family success! It sounds challenging to be able to cater to everyone's allergens and dietary choices, so I'm so glad to hear that this was a hit with everyone!
Since I live in a small hill station near the Nepal border in India I cannot get vegan Worcestershire sauce nor green lentils so what do I replace them with? Please let me know. Otherwise I would love to try this receipe.
@@rightofwomaninindia9382hello. I’m 2 years late in replying to your comment 😅 Anyway, you can omit the vegan Worcester sauce, because you should have plenty of flavours from the other ingredients like tamari and vinegar. You can in fact, increase the tamari and the vinegar by a little bit to make up for the Worcester sauce. Always taste and adjust. I don’t use alcohol, so I replace that with red grape juice and increase the vinegar a little, and the dish turns out just fine. As for the lentils, you can replace it with any other whole lentils such as black whole masoor. As long as it’s not a quick cooking lentil such as split mung or split red lentil your replacement should work fine.
Never enough garlic. And BTW you can grow ur own everywhere throughout the US, UK and down under when it’s not winter. I even get organic soil and put it over my own crappy soil. Once you grow your own veggies you’ll always be glad you did. Plus now pesticides too! 🌿
I brought this to Friendsgiving tonight to a bunch of self-proclaimed meat eaters.. it was a huge hit! They kept on asking me what type of fake meat I used and could not believe that they were just lentils. I think the tomato paste prep, red wine and the tahini give this dish so much depth. Can’t wait to make it for my next family get together!
I’m not vegan yet but eventually I would like to be. I’m gradually increasing the amount of plant based foods I eat. I’m finding that your channel is really what did it for me. Your recipes are always so flavorful and creative and delicious, and your voice and personality are so engaging! I’m happy to have found a channel that shows that being vegan doesn’t mean you have to give up any of your favorite dishes.
I just made this and omg 🤤 I added some carrots, mushrooms, and frozen green beans for some extra color and nutrition, and also added parsley to my mashed potatoes topping. I think it’s safe to say I’ve officially found the way I’ll be making shephard’s pie from now on! 😍
Hey, just found your channel. REALLY glad to see you veganizing traditional Indian dishes, growing up in an Indian household I used to love eating it growing up but didn't know how to make it vegan. Thanks!
I just made this recipe exactly as written. And it was so good! I come from Quebec where the shepherd's pie is a little different. I'm glad I trusted the recipe and did it as written. Traditional Quebec shepherd's pie tends to have a layer of corn in there which I might try next time but it was just amazing as is.
I don’t usually comment on RU-vid, but this recipe is awesome and deserves high marks. Well done! I did add some mushrooms to the onion and lentil mix and I also used a mix of potatoes, parsnips, and cauliflower for the mashed potato recipe. This recipe is a keeper! Thanks so much.
I first tried lentils cooked in a very similar way separately (without potatoes) from your vegan thanksgiving recipe (the one where you stuffed these lentils into a butternut squash), and they are delicious! It's a great recipe, so flavourful, so tasty. Making them in a shepherd's pie like this will bring them to a whole new level, I'm very excited to try it! Your recipes are very original and elegant ❤️
I would recommend that you soak the lentils overnight prior to making this dish for a more digestible legume, with an optional tiny bit of baking soda. I find that the baking soda reduces the gas. lol. This looks amazing!
Just made this recipe and I LOVE IT! I really loved how there was cauliflower with the potatoes. Such a smart twist on food! Everyone give this a try! You and your family will love it!
I am such a picky eater, but this is so bomb. My children ask me to make it all of the time and it freezes so well. I made enough for freezer meals and they lasted two months tasting as great as ever. I have changed a few things with the ingredients on hand and honestly, it is kinda hard to mess up on this. It is a must try even without the wine or worcestershire sauce. Even substituting the tahini with almond butter. BOMB!!!!!!!!!!
Made this dish tonight. It’s at the waiting 20 minute to set point. I took a little taste before I put the potato’s on top and the flavors are banging. I can’t wait to have dinner and definitely won’t miss the meat factor. Thank you! I love your recipes and how you present your videos! You are an American chef!
I actually sort of made this recipe last night! I did not go all the way, though. I stopped with the lentil concoction. I ended up filling tortillas with the lentil based "meat." It was really really great.
my brother has been vegan for a long time and i've been hoping to suprise him with a completely vegan thanksgiving this year, this will definitely be on the menu! thank you!
I’ve just made this and it’s amazing! I did add some carrots and swede as I love root veg but wow, what a sensational dish. The addition of tahini is a game changer! Only down side is now I have to drink the rest of the red wine 😂 Thanks for sharing your talent with us. Learning to cook from people like you has made my vegan journey so much easier and a lot more fun 💕💕💕
You have been instrumental in helping me adjust to vegan cooking. I love your recipes, to-the-point instructions, and last but not least, your charm. Also, thanks so much for the added details (re: cooking down tomato paste). So helpful! Best wishes 😊
Nisha. Seriously. I haven’t even finished cooking this yet and I’m struggling to not eat it all with a spoon before I put the potato on top. It’s majestic. Thankyou so much.
Thank you Nisha for telling us all the “why” you are doing certain things with the vegetables. Once you explain it - it all makes sense and also why I’ve had fails with some dishes.
Super duper yummy! Made this tonight, but without the cauliflower because we didn’t have it just yukons. Otherwise, everything to the letter. Really savory excellent umami flavor to the filling. The wine makes such a difference. I scored the potato topping to add a little extra crispy browning and grabbed thyme from the garden. I want to try it next time with your miso mashed potato idea you mention. That probably would send it even further over the top. Thank you Nisha! Your recipes never disappoint us during this newly-vegan-social-distancing crazy time. Good food matters right now. Thanks for serving up all the needed deliciousness!
Hi from Croatia... I replaced nutritional yeast with white miso. This dish is beyond delicious! It is a R'N'R party of flavours, it excels in yumminess and is a true celebration of hedonism :) Thank you for sharing 💖
I love your weekly meal preps! I just roasted white beans with broccoli, grabonzo beans with cauliflower, and gnocchi with grape tomatoes! Enough food for mix and match meals for the week! Thank you!
I made the potato with cauliflower AND parsnips because I had it and I like it lol (plus the nutrition value). It adds another level of flavouring that neither the potato nor cauliflower have. I also modified with white wine instead of red and almond milk instead of coconut milk because that's all I had lol, and I used canned lentils instead of dried, which actually helped quicken the cook time (I used them for her $9 bolognese sauce recipe lol) I love that I am experimenting with new food (well, old foods in new ways) and flavours, while using literally the things I have already in my cupboard and fridge. Thanks Nisha!! It turned out GREAT!!
My 9 year old son and I were talking about incorporating meatless meals into our week! All your recipes look phenomenal and I can’t wait to try them! We’re looking into being more self sustainable and growing our own food!
You are one of those very few people who give authentic recipes and these actually taste good I have made this particular one multiple times and it's delicious every time Please can you give a buddha bowl recipe, with simple ingredients for the sauce Thanks if you would consider.
I watched this morning and I thought “hey, I have all the ingredients!”! So I made it and we just finished eating. It was delicious and my 74 years matinee was very happy too. I will add it in my staple dishes! Thank you very much and a big hug from Sicily!
This looks wonderful. And I also love how you include when show where you have to change tactics (different bowl size for the cauliflower) because it makes me feel like I can still do this stuff without knowing exactly how to do it first, and that you sometimes drop things because it reminds me that actual humans can do this stuff too :D
This was delicious!!!! I used parsnip instead of cauliflower and to me, it was perfect! And used up a spare leek I had, replacing one of the onions with it.
I love dishes like this, and am watching this as I freeze in New England in December... I often try things like this with my omnivore Irish Polish husband, and usually, he loves what I make. The more caramelized onions for him, the better! Brings him right to it. Thank you!
I absolutely love listening to you speak. My husband and I are vegetarian but I am looking to add more vegan meals to my week and you always make everything seem so accessible. You're my favorite chef to watch!
I'm going to feed my husband this delectable dish for dinner. He is certain to love it, and for that, I thank you in advance! You are adorable and I hope your new year will be as peaceful, healthy, prosperous and full of your natural freedoms as you could ever wish!
I just made this yesterday for dinner and it was delicious! I followed the recipe exactly and it turned out perfectly. Not a quick meal but definitely worth the time - highly recommended. I look forward to trying out some other of your recipes.
Tried this the other day omitted the oil as I am trying to reduce and added carrot to the mash. It turned out amazing!! Thank you for your inspiring videos
Im excited to try this my husband LOVES Sheppards pie. My mum always put a layer of carrots, corn & gravy between the meat and potatoes to add extra flavour
you're the only vegan food blogger who's recipes ALWAYS taste great. i think it's because you're also indian so you know how to season food well. every single recipe i've tried of yours is salted and seasoned to perfection (which is very rare for vegan cooks). your recipes are never bland and i also appreciate the amount of substitutions you include with every recipe! keep up the good work Nisha :)
I'm so happy you love my recipes and they've worked well for you! I take flavor very seriously, so that means a lot to me. Also, my mom never cooked bland meals growing up, so I'm sure that helps too :)
Hey I made this recipe for my family yesterday, I forgot to add creamy things to the ragu before baking (tahini, soy sauce), but according to my non vegan parents, the best dish I made. Just a disclaimer I'm a good cook, but this recipe is out of this world. It's so falvourful and all offers a whole felling to it, Just perfect! Thank you for sharing it! xx
It is winter in Australia right now and I made this yesterday for dinner and WOW! I was a big fan of Shepherds pie when I was a meat eater and I didn't miss the meat not one little bit in this recipe. Thank you for this.
Can't wait to try this. Looks fantastic. A week or two ago I was telling the wife I need to make a vegan shepherd's pie, then this comes along. Thanks!
Nisha, thank you for another great recipe that I am sure my family will love. Plus, thank you for adapting it from your cookbook to the stovetop thinking in your followers that don’t have an Instant Pot, like me. I am an international fitness instructor, and it has been a while that I have been following you. You are helping me a lot in my transition to vegetarianism! When quarantine started my in-person fitness classes migrated to the online format, first through Zoom meetings, and finally, some weeks ago I started my channel. I also post tips and useful advice from my long experience to help people transition to a healthier lifestyle. I have to tell you that if I was a devoted fan of yours before, now I admire you so much more for your hard work on so many platforms! It is really tough starting from scratch, I am working so hard and so far it is only a little part of all the things you do! You are really inspiring and I envision myself having a lot of followers (I’ll settle for half of yours ;) ), following me because they love the way I help them to stay fit and healthy in an easy and fun way. I know this will be so long run, but I am stubborn and I won't give up. I don't wish to bother you, but would you mind checking out my channel? You will find my posts on my official page on Facebook, @ProFitByPaula. It would be such an honor for me! Thank you very much!
Made this for dinner tonight and it was delicious!! The whole family loved it :) I used unsweetened sunbutter in pace if the tahini and this will make you cringe for sure but the night was getting away so I made the lentil mix and then made instant mashed potatoes on top. We ate it with a salad and a smoothie and it was the perfect dinner and we have enough to eat it again tomorrow night :) thank you for this wonderful recipe :)
I wanted a bit more of a traditional flavor, so I added carrots & peas, & 86'd the tahini. For the cauli/potato mash, I used Country Crock plant cream, instead of coconut milk, and also blended in a handful of Trader Joe's vegan parm. SO good! For drying out the cauli, I find just heating up the dry pot on the stove and stirring the cauli around a few times does the trick. This is a great dish with many possibilities!🙌
This looks so yummy! Will deffo give it a try! We have made your crispy Mac n cheese yesterday and it was mind blowingly good, wow!!! Just a quick tip, if you steam the cauliflower instead, it won’t get filled with water. I normally do mine for about 15min and it’s not wet like when I boil it. Anyways, keep up the good work, your channel is amazing!
I just made this for dinner. It was delish!! I love the addition of tahini, balsamic vinegar, red wine and worcheshter sauce...I would never think of adding those ingredients and that to altogether. You are a fab recipe artist ❤
I made this for NYE (with miso mash on top), it was so excellent!! I've also tried your mac n cheez which was amazing. I intend to slowly work my way through all of your recipes and keep recommending you to people! If you ever release a non-instant pot cookbook I will be first in line to pick it up. Thank you for sharing this for free with the world
I'm so happy you loved the shepherd's pie and mac and cheese! Thank you for your kind words! I am currently working on the second (non instant pot) cookbook :)
Ingredients below, but do watch the video because she gives really great tips on how to make it delicious! Olive oil 900 ml stock (a little less than 4 cups) 3 onions 8 garlic cloves (yes, 8!) Bunch of fresh Thyme Bunch of fresh Rosemary (or you can replace either herb with sage) 3 tablespoons tomato paste Salt Pepper 1/2 cup red wine 1.5 cups lentils (about 300g) 2x bay leaves Paprika 1.2 kilos potatoes for mashing (I didn't use cauliflower, but she did) Nutritional yeast (optional) 1/4 cup Tahini 2 teaspoons Wostershire sauce (optional) 1 tbsp Balsamic vinegar 1 tbsp soy sauce
Hi Nisha, as a first time viewer, I really appreciate how you share your kitchen slip-ups, like when your bowel was to big for the strainer, or when you dropped something on the floor, or the fact you didn't have a potato masher, so you used a blender instead. It makes you seem more human and relatable, because we as humans often have slip up in the kitchen and I personally sometimes feel clumsy when I make a mistake because usually food show hosts like to keep their show very professional and don't show their errors, but you show us (or at least what I've seen from this video) your slip-ups and remind us that we are all human. So yeah, I just wanted to share my appreciation 😊💕. Keep being real.
I like that you didn't edit out the bloopers. That pie looks convincing; makes me feel like, "Sure, I guess I can see myself skipping out on the meat, if only for one more day." Thanks, luv. Glad I found your channel.
The recipe was easy to follow but Nisha you are so easy to listen to. Thank you for this gorgeous recipe that I cooked today for my mum and son. I know self praise is like no praise but wow I done good 🙋♀️
One of the first things to veganise for me was Cottage Pie. For the ground meat mince substitute I dry fry the outer top layer of the cauliflower that was shredded until it's golden (helps to salt them and leave them for a while first to draw out the moisture), I dry bake onion halves cut side down on metal baking tray with cumin and white pepper powder rubbed on cut surface until they go sticky and caramalised. I then boil the darkened top most layer of onions with fresh oregano to make a dark onion flavour stock for gravy. I add some dry fried mushrooms slices and finely grated carrot to the cauliflower and then add aquafaba along with the stock until you get a mince type filling in a thick rich gravy. Finish with some chopped parsley white and black pepper powder and cumin powder to taste. Rest of cauliflower I also put half and half with potato for mash topping, I add chopped chives to mash to give it a slightly cheesy smell and brush with a flavourless oil before baking pie in the oven.
I made this for my partner for Valentines day and it turned out AMAZING!!!!!! We are not vegan but every time I try one of your meals I feel like it is more and more possible. thank you for sharing your craft with us all.
I am a new subscriber and am binge watching your channel!! Love your recipes and you and your parents are a treat. I got sucked down the "no fat, no salt" rabbit hole, but have come through the other side. Been WFPB for 5 years, and adding back in the healthy fats was the best thing I've done. Looking forward to trying your recipes and this one will be first on my list. Thank you!!
Made this pie tonight for dinner (I think this was like the 10th recipe i made from this channel?) Mind blown again. Rainbow Plant Life just keeps on giving
I made this for dinner tonight and it is delicious. The texture of the lentils was meaty and my house smells fantastic. I am freezing some for future meals.
