Vegan Shepherd’s Pie

Hello everyone! I am excited to share this recipe with you all. In the past, I’ve made a different version of this pie which was made with sweet potatoes instead of russet potatoes. I wanted to go with a more traditional version that reminded me much of my childhood. This meal is great for family dinners, the holidays, or pretty much any occasion, so why not give it a go!

 

Tips

  • If you do not want to use the beyond meat crumbles you can replace them with lentils or even more vegetables!
  • If you want this to be completely low fat, feel free to leave out the Earth Balance butter. You might need a splash more Almond milk but the potatoes will be just fine!
  • You don’t have to peel the potatoes if you prefer the skin, personally I do not like the skin in my mashed potatoes.

 

 

Recipe

 

Ingredients:

  • 1/2 bag of beyond meat crumbles
  • 1 16oz bag of frozen mixed vegetables
  • 1/4 cup water
  • 1 8oz can of tomato sauce
  • handful of mushrooms (washed & chopped)
  • 1 tsp paprika
  • 1 tbsp dried oregano
  • 1 tbsp dried rosemary
  • 1 tsp salt
  • black pepper to taste

For the mashed potatoes:

  • 5 medium sized russet potatoes
  • 1 tbsp Earth Balance Butter (optional)
  • 1/4 cup nutritional yeast
  • 1 cup  unsweetened almond milk

Directions

  1. Boil the potatoes for about 10-15 minutes or until they are soft. Drain and set aside.
  2. On medium heat, in a large nonstick pan, cook the beyond meat crumbles for about 10 minutes.
  3. Add in the vegetables and mushrooms, cook for another 2-5 minutes.
  4. Lower the heat, stir in the 1/4 cup water, tomato sauce, and all of the spices. Cook for an additional 2-3 minutes.
  5. To make the mashed potatoes just mash them, add the rest of the ingredients and mash again. (Note: If you are good at multitasking you can make these while everything else is cooking.) 
  6. Put the filling in a casserole dish. Top with the mashed potatoes. If you’d like you can sprinkle the top with nutritional yeast.
  7. Preheat oven to 400°F. Bake the pie for about 20-25 minutes until golden brown.

 

Enjoy!

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