Shepherd’s Pie (vegan)
A plant-based twist on the classic shepherd’s pie – a rich and savory mushroom and vegetable filling topped with golden mashed potatoes.
Ingredients
Filling Ingredients
- 8 ounces baby bella or button mushrooms sliced
- 2 portabella mushrooms coarsely chopped
- 1 onion chopped
- 3-4 stalks of celery chopped (1 cup)
- 3-4 large carrots peeled and chopped (1-2 cups)
- 2 cups peas
- 4 cloves of garlic minced (2 Tbsp)
- 3 tablespoons flour*
- ½ tsp nutmeg
- 1 Tbsp fresh rosemary minced (1 tsp dried)
- 1 Tbsp fresh thyme minced (1 tsp dried)
- 1 Tbsp tomato paste
- 1 Tbsp vegan Worcestershire sauce**
- ½ cup red wine or vegetable broth
- 2 cups vegetable broth
- ¼ tsp red pepper flakes
- Salt and pepper to taste optional
- 2-3 cups corn fresh or frozen
Mashed Potato Ingredients
- 8-10 Yukon gold potatoes cubed
- 1-1½ cup plant milk
- 2-3 Tbsp vegan butter optional
- 1 Tbsp garlic minced (1 tsp garlic powder)
- 1 tsp onion powder
- 1 tsp fresh rosemary minced (½ tsp dried)
- Salt and pepper to taste optional
Instructions
- In a large skillet or dutch oven, sauté onion, celery, and carrots over medium-low heat for 6-8 minutes, adding a little vegetable broth, as needed.
- Meanwhile, using a separate pot, boil potatoes in water until potatoes are tender, about 10-15 minutes. Drain. Add the plant milk, garlic, pepper, and salt (if using). Adjust milk to desired consistency and adjust seasonings to taste. Set aside.
- Back in the skillet, add the mushrooms; sauté 5-6 minutes.
- Add garlic and peas; sauté 2-3 minutes.
- Stir in flour, tomato paste, thyme, Worcestershire sauce, nutmeg, and wine (or vegetable broth); sauté 1-2 minutes.
- Preheat oven to 375° F.
- Stir in vegetable broth and red pepper flakes or cayenne; simmer for 10-15 minutes, stirring occasionally. Adjust seasonings to taste. Add additional broth, if needed.
- Pour mushroom and vegetable filling into a large casserole dish.
- Spoon and spread corn evenly over the top of the mushroom and vegetable filling.
- Spoon and spread the mashed potatoes evenly over the top of the corn.
- Bake for 25 minutes.***
- Broil for about 5 minutes, until potatoes are golden and toasted, if desired.
- Remove from oven and cool for 10-15 minutes.
Notes
• If you cook the veggies in a dutch oven on the stove, top it with corn and potatoes, and bake it in the dutch oven. Less dishes to clean. It’s a great dutch oven recipe when you’re camping.
* I like using whole wheat flour, but you can use any flour - it's used as a thickening agent. If you follow a gluten-free diet, use a gluten-free baking blend.
** Lord Sandy’s makes a vegetarian Worcestershire sauce.
*** If you don’t have an oven liner in place, be sure to place your shepherd’s pie on a baking sheet to catch any drips. Makes for easier clean up.