Vegan Shepherd’s Pie

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

  • Servings: 4-6
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This vegan shepherd's pie is the perfect main-course for your holiday dinner this year!


Ingredients

  • 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

Directions

  1. Peel and chop your potatoes into quarters or eighths (depending on the size of your potatoes).
  2. 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.
  3. 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.
  4. 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.
  5. Preheat your oven broiler.
  6. 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.
  7. Transfer the veggie ground mixture into an 8 inch baking dish. Scoop the potatoes on top of the veggie ground and spread evenly.
  8. Cook under the broiler for 5 minutes, or until the top is lightly browned.
  9. Let the shepherd’s pie sit for 10 minutes before serving.
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