If you ask me what’s the king of comfort food, Shepherd’s Pie takes the crown. What’s not to like about it? I like to think about it as the lasagna of the North. It’s rustic and satisfying, and you can prepare the different layers in advance if you don’t want to do all the work on the same day.
In this plant-based version, I used vegan ground meat (there are some brands out there making the most spectacular products), and I substituted Worcestershire sauce – of which I’m not a fan – with a simple blend of soy sauce, maple syrup, and lemon. It works really well here: as plant-based meat doesn’t have a flavor of its own, it will absorb the sauce very well and you won’t need the broth to make a gravy.
