Vegan Shepard's Pie

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  • 1 tablespoon grape seed or avocado oil

  • 1 lb vegan crumbles (I used Beyond Meat BEEFY Crumbles-NON FLAVORED)

  • 1 large onion, small diced

  • 3 celery stalks, small diced

  • 4 carrots, small diced

  • 1 cup red wine

  • 4 sprigs thyme, finely chopped

  • 2 tablespoons flour

  • 3 tablespoons tomato paste

  • 2 tablespoons vegan Worcestershire sauce

  • 1/2 cup veggie broth (or Vegan Better Than Bouillon)

  • 1 cup frozen peas

  • 6-7 large russet potatoes

  • 1/2 cup vegan white cheddar, shredded

  • 1-2 cup almond milk, warmed

  • 1 tablespoon butter-flavored coconut oil (I use Nutiva) or vegan butter

  • 1 teaspoon garlic powder

  • Salt and pepper to taste

Preheat oven to 400°F

Prepare a pot of boiling water with salt and bring to roiling boil, then add potatoes. Cook until center is tender (you’re basically making mashed potatoes). While potatoes are cooking, prepare a hot Dutch oven or large pan.

Add oil, then add onions, celery, and carrots, and cook for about 5-7 minutes until veggies are slightly translucent or edges are brown. Add vegan meat and mix well with veggies; cook for 2-3 minutes. Add wine to the mixture and deglaze the pan by taking a spatula or wooden spoon to break up and meat bits and veggies from the bottom of the pan. Now add flour, thyme, tomato paste, Worchestershire sauce, and broth. Reduce for a few minutes by cooking on high, constantly stirring to allow the mixture to thicken slightly (roughly 3-5 minutes). Last, add peas, salt and pepper. Check seasoning and turn off heat.

Place potatoes, almond milk, cheese, butter, garlic powder, salt, and pepper in a mixing bowl and whip with a hand mixer on medium-high speed until smooth. Adjust if needed by adding more milk if too thick and more salt if it’s bland. You want it flavorful, and not too sticky or runny.

Pour meat mixture evenly into an oven-safe baking dish; it should fill the pan at least half of the way. Now pour mashed potatoes over the vegan meat and evenly spread across the dish. Place in oven and bake until top is golden. Allow to cool slightly before enjoying.

 

 

 

 

Charity Morgan