Vegan Shepherd's Pie
Prepare this Vegan Shepherd's Pie for a satisfying, potato filled vegan dinner! The veggie stew is made with veggie crumbles, carrots, and peas. And, of course, it's topped with lots of potatoes.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
For the Potato Topping
- 5 pounds russet potatoes washed and unpeeled
- 1/2 cup vegan butter sliced
- 1½ cups plant-based milk
- Sea salt to taste
For the Veggie Filling:
- 1 teaspoon olive oil
- 1 onion peeled and chopped
- 2 cups chopped carrots*
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- ½ cup white wine
- 4 cups vegetable broth
- 1 teaspoon No Beef Bouillon*
- 2 bay leaves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Black pepper to taste
- 1 package veggie crumbles
- 1 cup frozen corn
- 1 cup frozen peas
For the Potato Topping:
Chop potatoes (with skins) into small cubes (the smaller the cubes, the faster the cooking time). Place in a large pot and cover with water.
Place this pot on a burner and bring to a boil. Reduce heat to simmer and cook until the potatoes are fork tender, about 15 - 20 minutes.
Remove from heat and allow to cool slightly. Drain the potatoes into a strainer, being careful not to burn yourself with the steam.
Place the cooked potatoes into a mixing bowl. Add the vegan butter slices and use a mashing tool to mash the potatoes. Slowly add the plant-based milk. Continue mashing until a desired consistency is reach. Add salt to taste and stir to combine.
For the Veggie Filling:
Heat your oven to 400F.
Heat the olive oil in a large pot over medium heat. Add the chopped onions and chopped carrots. Cook until tender, about 10 - 15 minutes. Then add the minced garlic, and cook for another minute or so.
Add the tomato paste, wine, vegetable broth, and no beef bouillon. Stir to combine. Add bay leaves to the top and bring this to a simmer. Continue cooking about 10 minutes. The liquid should reduce a little during this time.
Add cornstarch and water in a bowl. Stir to dissolve the cornstarch. Add this into the pot and continue on simmer until a thick sauce forms, about 5 minutes.
Add the veggie crumbles, frozen corn, and frozen peas. Stir to combine.
Pour the veggie filling mixture into the bottom of a large casserole dish. Top with the mashed potatoes. You can either spoon the potatoes over the top, or place in a piping bag with a large start tip and create some lovely patterns on the top of your shepherd pie. Either way, be sure to create some peaks in the potato that will brown nicely while baking.
Place the dish in the oven and bake around 30 minutes, until the potatoes are golden brown and the edges are bubbly.
When done, remove from the oven and let stand for 10 - 15 minutes before serving.
* To speed up your cooking time, feel free to microwave the chopped carrots before adding in with the onions.
I used Sauvignon Blanc because it's not as sweet as some wines.
Calories: 341kcal | Carbohydrates: 54g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 643mg | Potassium: 1168mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4635IU | Vitamin C: 23.1mg | Calcium: 92mg | Iron: 2.5mg