I got this recipe from the Feasting At Home website, where it’s called Vegan Shepherds Pie. Now, Shepherds Pie is made with lamb, and Cottage Pie is made with ground beef, so the fam and I agree that this should, by rights, be called Farmer’s Pie, since it’s meatless but is packed with veggie goodness.
I did use Sylvia’s “Vegan Shepherds Pie” recipe, almost exactly, so I’ll just link to that recipe and tell you, FYI, my tiny tweaks: I peeled my russet potatoes and left out the optionals and the sour cream. Why did I leave out the vegan sour cream? Because I missed that ingredient in the recipe. Doesn’t matter. I also sprinkled the top with smoked paprika as well as parsley, because Christmas.
Two of my four great-grandchildren were there, one two years old and one about to turn one, and they LOVED this! Opened their mouths like little birds for veg. When the baby tasted my mashed potatoes, her face lit up like it was ice cream.
A WRITING PROMPT FROM ME TO YOU: Vegetables.