Veggie Shepherd's Pie Recipe | Vegan Shepherd's Pie Recipe
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This vegan recipe is perfect for a quick weeknight meal with super leftovers for lunches the next day, or to celebrate St Patrick's Day. A meaty, hearty and easy veggie Shepherd's Pie; made with a saucy mushroom and ground round stew, filled with corn, peas and carrots, and topped with fluffy mashed potato.
Author: The Edgy Veg
Recipe type: Main
Cuisine: Irish
Serves: Serves 6-8
Ingredients
Filling
- 2 tbsp vegetable or coconut oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1½ cups cremini mushrooms, finely chopped
- 1½ lbs veggie ground round (roughly 3 cups)
- 1 cup water
- ⅓ cup dry red wine
- ½ of a 5 ozcan tomato paste
- 2 tbsp vegan Worcestershire sauce (use ketchup in a pinch)
- 2 tsp vegetable bouillon ( I like Better Than Bouillon)
- 1 tsp mustard powder
- 1 bay leaf
- ½ tsp freshly ground black pepper
- 1 tbsp fresh rosemary, removed from sprig
- 2 carrots, peeled and diced
- ½ cup fresh or frozen corn kernels
- ½ cup fresh or frozen green peas
- Sea salt, to taste
Mash
- 1½ lbs golden or baking Potatoes peeled and sliced
- ¼ cup non-dairy milkof choice
- 3 tbsp vegan butter
- 1 tbsp nutritional yeast
Instructions
- Preheat oven to 400F.
Filling:
- In a large saucepan heat oil over medium-high heat.
- Add onion and garlic and sauté for 3 to 5 mins, or until translucent. Add mushrooms and sauté for 5 mins, until mushrooms are tender and reduced in size by half.
- Add veggie ground round, water, red wine, tomato paste, vegan Worcestershire, bouillon, mustard powder, bay leaf, pepper, and rosemary, and bring to a simmer.
- Cover and immediately reduce heat to medium low. Simmer for 5 minutes, stirring frequently.
- Add carrots, corn, and peas to the ground round mixture, and stir until combined.
- Simmer for an additional 15 minutes. Add more water, 1 tbsp at a time, if mixture begins to dry out. You want this mixture to be moist, not too wet or soggy.
- Remove bay leaf and season with salt to taste.
Mash:
- In a large pot bring potatoes covered in salted water to a boil and cook for 10-15 mins until fork tender.
- When potatoes are cooked, strain.
- Place potatoes back into the pot and add non-dairy milk, vegan butter and nutritional yeast, and mash until there are no lumps.
Assembly:
- Scoop the filling into an 11 by 7-inch casserole dish and spread out using a spatula.
- Spoon the mash over filling and spread out evenly with a clean spatula.
- Rough up the surface of the mashed potatoes with a fork. This will create a nice browned crust.
- Place the casserole dish onto a cookie sheet and bake for 25-30 mins or until the mash begins to brown.
- Remove casserole dish from the oven to a cooling rack and let it sit for 15 mins before slicing and serving.
- Serve with a side of baked beans, and gravy (optional).
Notes
Make sure you create a seal along the edges of the casserole dish with the potato mash to prevent the filling from bubbling up and over.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2018/03/14/veggie-shepherds-pie-recipe-vegan-shepherds-pie-recipe/