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Vegan Shepherd's Pie

VeganEveryDay's picture
Ingredients
  Vegan butter 1 Tablespoon (earth balance)
  Onion 1 Medium, dice
  Celery stalks 3 Small, dice
  Garlic 2 Clove (10 gm), mince
  Fresh rosemary 1 Teaspoon, mince
  Soy crumbles 1 Pound (Boca or light life)
  Tomato paste 1 Tablespoon
  Vegan worcestershire sauce 2 Tablespoon
  Veggie broth 1⁄2 Cup (8 tbs)
  Frozen mixed vegetables 3 Cup (48 tbs) (carrots and peas)
  Mashed potatoes 3 Cup (48 tbs) (roasted-garlic mashed potatoes)
  Paprika 1⁄2 Teaspoon
  Salt and pepper To Taste
  Nutritional yeast 1 Teaspoon (Optional)
Directions

GETTING READY
1. Dice the onions, celery, mince the garlic and rosemary, set aside.
2. Preheat the oven to 375 degree F.

MAKING
3. Melt butter in a large sauté pan over medium-high heat. Add onion, diced celery stalks, minced garlic and sauté for a minute.
4. Add carrot and peas mix and cook until vegetables are softened for about 8-10 minutes.
5. Stir in 1 teaspoon minced fresh rosemary or dried, stir, and then add meat-alternative, season with salt and pepper.
6. Cook for a couple of minutes, stir in tomato paste, vegan worcestershire sauce and veggie broth.
7. When most of the liquid has cooked off, spoon the mixture into a 13x9 casserole dish and top with the prepared roasted-garlic mashed potatoes and spread it evenly.
8. Garnish with paprika and nutritional yeast.
9. Bake in a preheated oven for approximately 30 minutes, or until the potato topping looks golden brown.

SERVING
10. Serve the vegan Shepard’s pie hot along with gravy.

Things You Will Need
large sauté pan
13x9 casserole dish

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
6

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