Farmer’s Pie

This blog has been my brain child for a while now. I love to cook and write, so this was just a natural next step. One aspect of my life that influenced my love of food has been travel. I was very blessed to travel throughout my childhood. My brother and I were always playing sports so we spent many weekends traveling across the country for our different sporting events.

One of my favorite types of food that I would always look for while traveling was pub food. Like good, quality Americanized, English pub food. Stick a plate of crispy fried fish and chips or steamy bangers and mash in front of me and I was a happy camper. My adolescent metabolism helped me to remain a happy camper as I scarfed down a full helping of my favorite pub foods. I even had the luxury of eating fish and chips and bangers and mash in one of the oldest pubs in London. Delicious!

Leave it to me to always scope out a pub in any city I visited. My absolute favorite pub foods would have to be (in no particular order): fish and chips, bangers and mash, corned beef and cabbage, and shepherd’s pie. But let’s talk about that last one for a minute. Here I was, just a young girl enjoying shepherd’s pie, and then someone drops a bomb shell. Shepherd’s pie got it’s name because shepherds look after sheep and lambs and shepherd’s pie is made from lambs. Even when I ate meat, I refused to eat baby animals like lamb and veal, or so I thought. There went any chance of eating shepherd’s pie.

Fast forward to 2017 and I’ve embarked on my vegan journey. But my love of certain foods still never went away. Like shepherd’s pie. So I got to thinking, how could I make this meal not just baby animal friendly, but all animal friendly? This brought about the creation of Farmer’s Pie.

This dish was a hit with myself and my hubby. It satisfied that craving of shepherd’s pie without the moral ugliness that accompanied the dish. So now I present to you, Farmer’s Pie.

Farmer’s Pie


4 medium russet potatoes

1 cup uncooked lentils

2 cups water

2 tbsp olive oil

1 ½ cups chopped frozen carrots

1 ½ cups chopped frozen green beans

1 ½ cups frozen green peas

½ yellow onion

3 cloves garlic

2 tbsp dried parsley

2 tbsp oregano

2 tbsp dried basil

2 tbsp dried rosemary

1 tbsp paprika, plus more for topping

2 cups vegetable broth

2 tbsp cornstarch

1 cup soy milk

1 tbsp apple cider vinegar

3 tbsp butter

2 tbsp nutritional yeast

2 tsp salt, divided


  1. Preheat oven to 350. Slice potatoes into 1 inch cubes. Place into large pot of boiling water until soft. Pour 2 cups of water into small pot. Bring to a boil. Pour in lentils and bring to a medium boil. Cook for 30 minutes or until water is gone.
  2. While potatoes and lentils are cooking, dice onion and mince garlic. Heat olive oil and place onion and garlic in pan. Cook until onions are transparent, stirring occasionally. Add carrots, green beans, and peas and cook until soft.
  3. Once lentils are done cooking, add lentils to vegetable mix. Add parsley, oregano, basil, rosemary, paprika, and 1 tsp of salt to vegetable and lentil mix. Allow flavors to simmer.
  4. Mix in vegetable broth one cup at a time. Add in cornstarch and stir continuously. Take vegetable mixture off burner.
  5. Drain potatoes and place in large bowl.
  6. Pour apple cider vinegar into soy milk and sit for 2 minutes. Pour soy milk and apple cider vinegar mixture into potatoes along with butter, nutritional yeast, and salt. Mix until smooth.
  7. Pour vegetable mixture into 9 x 13 dish. Top vegetable mixture with potatoes and sprinkle with paprika, approximately 2 tsp.
  8. Put dish into the oven for 20 minutes, or until vegetable mixture begins to bubble. Serve immediately.

If you make this recipe, make sure to tag me on Instagram and Facebook so I can see your creations!

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