Vegan (or not) Shepherd's Pie
Shepherd's Pie, but make it Vegan. Or don't, it's up to you, really.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp vegetable oil
- 2 small carrots (peeled and diced)
- 1 small yellow onion (diced)
- 1 lb meatless ground (Beyond Beef, diced mushrooms, etc )
- 3 cloves garlic (minced)
- 1 tbsp all-purpose flour
- 1 C vegetable broth
- 2 tbsp tomato paste
- 1 1/2 tsp vegan Worcestershire sauce
- 1 sprig rosemary (stripped, leaves minced)
- 1 sprig thyme (minced)
- 1/2 tsp black pepper (freshly cracked, to taste)
- 1 1/2 tsp kosher salt (to taste)
- 1/8 tsp paprika
- 1/2 C corn (frozen)
- 1/2 C peas (frozen)
- 1 1/2 lbs russet potatoes (peeled and diced)
- 1/4 C unsweetened oat milk (warm)
- 3 tbsp plant-based butter (softened)
- 1 1/2 tsp kosher salt (to taste)
- 1/2 tsp black pepper (freshly cracked, to taste)
Instructions
- 1
Start by preheating your oven to 400°F. Grab a large pot, toss in the diced potatoes, and cover them with cold water. Place the pot on high heat, cover it, and bring to a boil. Once boiling, remove the lid, lower the heat to medium-low, and simmer until your potatoes are nice and tender.
- 2
While your potatoes are simmering, heat the oil in a deep skillet over medium-high heat. When it’s hot, add your diced carrots and onions. Sauté them for about 2-3 minutes until the onions become translucent. Then, push the veggies to the side of the skillet and add in your plant-based meat substitute. Break it up into smaller pieces with a wooden spoon and cook until browned and well combined with the carrots and onions.
- 3
Once the "meat" is browned, reduce the heat to medium and toss in the garlic. Stir for 2 minutes, and then sprinkle the flour over the mixture. Stir again until the flour disappears into the veggies and protein, forming a light roux. Next, pour in your vegetable broth, followed by the tomato paste, minced rosemary, thyme, and vegan Worcestershire sauce. Stir everything together, and let the mixture simmer for about 5 minutes to thicken up.
- 4
Once the mixture is nice and thick, stir in your frozen peas and corn. Turn off the heat and set the skillet aside. Your filling is all set!
- 5
By now, your potatoes should be tender and ready to go. Drain them and put them back in the pot. Mash them up with a potato masher (or a wooden spoon and lots of elbow grease) and stir in your oat milk, plant-based butter, and a little salt and pepper. Give it a taste and add more salt if you think it's needed.
- 6
Now that both layers are ready, let’s bring it all together. Smooth your meat mixture into an even layer in a baking dish, using the back of a spatula to make it nice and flat. Top it with the mashed potatoes, spreading them all the way to the edges to seal in the filling. Sprinkle paprika and a bit more black pepper on top.
- 7
Pop your shepherd’s pie into the preheated oven and bake for 20-25 minutes until the top is golden brown. Let it rest for 10 minutes before serving. Dassit!