Vegan Shepherd’S Pie

Vegan Shepherd’S Pie Recipe

By Hot For Food

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 35 minutes

Ingredients

mashed potatoes

2 pounds potatoes, peeled and cubed

¼ C vegan butter

¼ C unsweetened nondairy milk

1 tbsp finely chopped chives

½ to 1 tsp sea salt, to taste

¼ to ½ tsp ground black pepper, to taste

1/8 tsp smoked paprika

filling

1 C finely chopped onion (about 1 onion)

2 tbsp vegetable oil

3 garlic cloves, minced

1 tsp fresh thyme leaves

1/2 tsp ground sage

1/2 tsp sea salt

1/2 tsp ground black pepper

2 C frozen mixed vegetables, mostly thawed

3 C veggie ground round (thawed overnight in the fridge if from frozen)

2 tbsp vegan worcestershire

1 tbsp tomato paste

1 tbsp cornstarch

1 C low-sodium vegetable stock

Instructions

1To make the mashed potatoes, bring a large pot of cold water with the potatoes to a boil. Cook until tender and falling apart easily, 10 to 12 minutes.

2Preheat the oven to 400°F. You’ll need an 8″ x 8″ square baking dish.

3To make the filling, sauté the onion in a skillet with the vegetable oil over medium heat for 3 minutes until just softened.

4Stir in the garlic, thyme, sage, salt, and ground black pepper and heat through for about 1 minute.

5Add veggie ground round and mixed vegetables, and continue to cook for 5 minutes.

6Mix together the low-sodium vegetable stock, worcestershire, tomato paste, and cornstarch. Mix cornstarch with a bit of the liquid to make a slurry before adding to all of the liquid to prevent lumps. Stir well. Then add to the pan and stir for 1 minute as the liquid thickens. Turn off the heat.

7Drain the mashed potatoes from water and add back to the pot you cooked them in. Mash with vegan butter, nondairy milk, sea salt, ground black pepper, and chives until smooth.

8Add the filling to the casserole dish and spread out in an even layer. Then add all the mashed potatoes on top and use a spatula to spread it out evenly to the edges. Sprinkle with smoked paprika evenly on top.

9Bake on the middle rack of the oven for 20 minutes or until the top is golden brown and the filling is bubbling. If the top is not getting golden, move to the top rack for another 5 to 8 minutes.

10Let the shepherd’s pie rest for about 10 to 15 minutes before slicing and serving.

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