Vegan Shepherd's Pie (Meaty and Hearty!)
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Recipe by Nora Cooks.
Ingredients
Scaled from 8. Cooking times barely change.
- 1 potato131 cal
- ½ tbsp vegan butter54 cal
- ⅛ cup unsweetened plant milk (I used soy)14 cal
- 2 pinches of salt, or more to taste0 cal
- few shakes black pepper0 cal
- ¼ tbsp olive oil33 cal
- ⅛ medium yellow onion, diced6 cal
- ⅜ clove garlic, minced2 cal
- 1½ oz Impossible vegan meat (or your favorite vegan meat, see Notes)not counted
- ¼ tsp dried rosemary0 cal
- ¼ tsp dried thyme0 cal
- 2 pinches of salt0 cal
- few shakes black pepper0 cal
- ¼ tbsp vegan Worcestershire sauce2 cal
- ¼ tbsp tomato paste3 cal
- ⅜ tbsp all purpose flour20 cal
- ⅛ cup vegetable broth2 cal
- ⅛ cup frozen pea and carrot mix14 cal
- ⅛ cup frozen corn13 cal
- ¼ tbsp melted vegan butter27 cal
- sprinkle of vegan parmesan cheese (I used Violife)not counted
- chopped fresh parsley, for serving0 cal
Contains milk, gluten, soy
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
2 ingredients we couldn't weigh, so the real figure is higher than this.
Method
- 01
Peel your potatoes and chop them into large chunks. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook uncovered for about 15 minutes or until fork tender.
- 02
Drain the potatoes in a colander, then return to the pot. Add the vegan butter, milk, salt and pepper to taste and mash until smooth and creamy.
- 03
Cover and set aside while you make the filling.
- 04
Preheat the oven to 400 degrees F.
- 05
Add the oil to a large skillet over medium heat, then add the onion and sauté for about 5 minutes until translucent.
- 06
Add the garlic and cook for one more minute, then add the impossible beef. Use a wooden spoon to break it up into small chunks. Add the rosemary, thyme, salt and pepper and cook until brown and no longer pink.
- 07
Stir in the Worcestershire sauce, tomato paste and flour.
- 08
Now add the broth, peas and carrot mix and corn. Bring to a boil then reduce to a simmer and cook for about 5 minutes, stirring frequently.
- 09
Pour the meaty filling into a 9x13 inch casserole dish (or other large dish). Spread it into an even layer, then spoon the mashed potatoes on top. Use a fork to create texture, dragging it in all directions.
- 10
If desired, drizzle the melted vegan butter over the potatoes and sprinkle some vegan parmesan cheese on top. This is optional but so good!
- 11
Bake for 25-30 minutes until hot. Serve immediately garnished with chopped parsley. Enjoy!