YAY! I’ve taken the traditional Shepherd’s Pie and stripped it of butter, milk, flesh and other (yucky!) animal ingredients, and turned it into a filling vegan classic – perfect for the holidays! This recipe is husband-approved, non-vegan approved, and even approved by a picky eater! It reheats wonderfully and would make a great next-day lunch! Any of your favourite veggies would make a great addition, I’ve added corn and peas in the past. You can definitely double the recipe and using a larger baking dish to feed more people!
Yesterday’s holiday recipe: Homemade Cheesy Chive Hashbrowns
Vegan Shepherd's Pie
This vegan shepherd's pie is the perfect main-course for your holiday dinner this year!
- 3-4 medium sized white or yellow potatoes
- 15 cremini mushrooms
- 1/2 white or yellow onion
- 1/2 tbsp coconut oil
- 1/4 tsp salt
- 1/2 bag of Gardein beefless crumble (or approx. 1.5-2 cups of any other veggie ground)
- 1 tbsp vegan butter or coconut oil
- 2 tbsp plant milk (I always use cashew milk)
- 1 tsp onion powder
- 1/4 tsp salt
- Peel and chop your potatoes into quarters or eighths (depending on the size of your potatoes).
- Add your potatoes to a pot and cover them with water. Bring the pot to a boil with the lid on. Once the water is boiling, set the lid so it’s only covering half of the pot and reduce the heat to medium-high.
- Dice your mushrooms and onion. Add them to a pan with 1/2 tbsp coconut oil over medium heat and add 1/4 tsp of salt. Let the veggies sauté for 10 minutes, stirring often.
- When your veggies are soft and fragrant, add in 1/2 bag of Gardein beefless ground. Stir and let the mixture cook for another 10 minutes. Remove from heat when the mixture is cooked.
- Preheat your oven broiler.
- Check on your potatoes. If a fork goes through and the potatoes feel soft, they should be finished. Drain the potatoes and return them to the pot. Add in 1 tbsp of vegan butter or coconut oil, 2 tbsp of plant milk, 1 tsp of onion powder and 1/4 tsp of salt. Mash with a potato masher or use a handheld mixer until they are smooth and velvety. Adjust seasoning as needed.
- Transfer the veggie ground mixture into an 8 inch baking dish. Scoop the potatoes on top of the veggie ground and spread evenly.
- Cook under the broiler for 5 minutes, or until the top is lightly browned.
- Let the shepherd’s pie sit for 10 minutes before serving.