Conscious, plant-based cooking and living

Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

I guess there’s no more denying that autumn is upon us once again. Leaves are beginning to change their colors, the weather is starting to cool off, and all I want to eat is comfort food, especially potatoes. This was the first time I’ve ever made Shepherd’s Pie, but it came out so wonderfully, I thought I would share it with you all.

Putting this together was actually much easier than I expected, and SO worth it for how delicious it tasted! Moist, flavorful vegetables and veggie ground, topped with smooth, creamy, mashed potatoes? Sounds like a dream come true to me!

Vegan Shepherd's Pie

Start off by chopping your peeled potatoes into large chunks, and adding them to a medium-large pot to boil. Cover the potatoes with an inch or more of water, and set the temperature to high. Once they begin to boil, reduce your temperature to bring the water to a simmer, and allow the potatoes to cook until they are soft enough to easily poke through with a fork.

Vegan Shepherd's Pie

While the potatoes are cooking, add 4 tbsp of your vegan margarine and chopped onions to a medium-large saucepan, and place over medium heat. If you’re using fresh vegetables, you can add in the carrots now as well, since they will take the longest to cook. If using frozen vegetables, you can add them all in now, since they need to defrost as well.

Vegan Shepherd's Pie

Once your onion begins to turn transparent, you can add in your veggie ground, and allow to saute for about 5 minutes, stirring occasionally. If you’re using fresh vegetables, you can add in peas and corn now as well. Pour in 1/2 cup of vegetable broth, and bring to a simmer. With the lid off, allow the mixture to simmer on low heat for about 10 minutes, adding more broth if the veggie ground starts getting too dry.

Vegan Shepherd's Pie

When your potatoes have finished cooking, remove them from the water, and add to a large bowl, blender, or food processor. Add your remaining 4 tbsp of vegan margarine, and 1/4 cup of almond or soy milk. Mash with a fork or potato masher, or blend, until smooth. If using a blender/food processor, you may need to add in half of the potatoes, blend, and then add in more, to fit them all, and make sure not to over-blend!

Vegan Shepherd's Pie

Preheat your oven to 400° F, and pour your veggie ground mixture into a large casserole dish. Top with mashed potatoes, and spread them out evenly before placing in the oven. Bake for 30-40 minutes, until the top of the potatoes begins to brown. Enjoy!

Vegan Shepherd's Pie

Vegan Shepherd's Pie

Vegan Shepherd's Pie

September 26, 2018
: 9
: 15 min
: 55 min
: 1 hr 10 min

Moist, flavourful vegetables and veggie ground, topped with smooth, creamy, mashed potatoes? Sounds like a dream come true to me!

By:

Ingredients
  • 3-4 lbs potatoes, peeled
  • 8 tbsp vegan margarine
  • 1/4-1/2 cup soy or almond milk (unsweetened)
  • 1 medium onion, chopped
  • 1-2 cups mixed veggies (peas, corn, carrots, etc)
  • 1 1/2 lbs veggie ground (I used two packages of Lightlife smart ground)
  • 1/2-1 cup vegetable broth
  • salt and pepper to taste
Directions
  • Step 1 Chop the potatoes into large chunks and set in a large pot. Cover with an inch or more of water, allow to come to a boil. Reduce to a simmer, and cook until potatoes are soft throughout.
  • Step 2 While potatoes are cooking, melt about 4 tbsp of vegan margarine in a large saucepan, and add chopped onion. If you are using fresh vegetables, you can add the carrot now as they take the longest to cook. If you are using frozen vegetables, add them all in now.
  • Step 3 Once the onions become transparent, add in veggie ground and stir. If you are using fresh vegetables, you can also add in peas and corn now.
  • Step 4 Allow to cook for about 5 minutes, stirring occasionally, before pouring in 1/2 cup of vegetable broth. Bring to a simmer, and cook on low for about 10 minutes, adding more broth if it becomes too dry.
  • Step 5 When the potatoes have finished cooking, remove them from the pot, and add them to a large bowl or blender/food processor. Add in the remaining 4 tbsp of vegan margarine,1/4 cup of soy or almond milk, and a pinch of salt, and begin to mash with a fork, potato masher, or blender, until smooth. Add a little more milk if the consistency is thicker than you’d like. (Note: if using a blender/food processor, make sure not to over-blend!)
  • Step 6 Preheat your oven to 400° F, and begin adding your veggie ground mixture to a large casserole dish. Evenly spread mashed potatoes on top, and bake for 30-40 minutes, until the surface of the mashed potatoes begins to turn golden brown.



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