Mom’s Vegan Shepherd’s Pie

by | September 14, 2018

I”m a huge fan of casseroles and comfort food, and this shepherd’s pie ticks both of those boxes. With fluffy mashed potatoes and the flavorful filling, it’s just like Mom used to make (kinda). This is a cool weather staple in my home.

Ingredients

Serves 6

Mashed potatoes:

  • 5 medium russet potatoes, peeled and cut into cubes
  • 1/2 cup vegan mayonnaise
  • 1/2 cup soy milk
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 1/2 cup shredded Cheddar-style soy cheese (save for topping)

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Bottom layer of your shepherd’s pie:

  • 1 tablespoon vegetable oil
  • 1 large yellow onion, chopped
  • 1/2 cup frozen carrots
  • 1/2 cup frozen peas
  • 1 teaspoon Italian seasoning
  • 1 clove garlic, minced
  • 1 pinch ground black pepper to taste
  • 1 pinch of salt to taste
  • 1 (14 ounces) package vegan ground beef substitute (I like to use Beyond Meat Beefy Crumbles)

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Directions for your vegan shepherd’s pie:

  1. Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
  2. Stir the vegan mayonnaise, soy milk, olive oil, and salt into the potatoes, and mash until smooth and fluffy. Set the potatoes aside.
  3. Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
  4. Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots and peas, until softened, about 10 minutes. Stir in the Italian seasoning, garlic, salt, and pepper.
  5. Crumble the vegan ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
  6. Spread the vegan meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Fork the potatoes into little peaks (so they get nice and crispy). Sprinkle the potatoes with the shredded soy cheese.
  7. Bake your shepherd’s pie in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.
  8. I like to give mine a quick blast under the broiler to crisp the potatoes.
  9. Take out of the oven and let it sit for about 10 minutes. Then scoop and serve.

Delish!!

And there you have it! A vegan shepherd’s pie almost like mom used to make. 

shepherd's pie

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Comments

2 Responses to “Mom’s Vegan Shepherd’s Pie”

  1. shirley seddon
    September 14th, 2018 @ 7:52 pm

    beef sub is used in a cottage pie, lamb sub is used in a shepherd’s pie, this is a recipe for cottage pie !!!

  2. shirley seddon
    September 14th, 2018 @ 7:59 pm

    and please, before you think i’m just being funny, there is a web link for you:- https://www.jamieoliver.com/news-and-features/features/10-things-you-didnt-know-about-shepherds-pie/

    with this comment:- “Let’s start with a fairly well-known one: there is a difference between “cottage pie” and “shepherd’s pie”, and it’s in the meat. Shepherd’s pie should only be named as such if it contains lamb, and “cottage” usually applies to one made with beef.”

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