Do you crave something tasty and filling? Well, Shepherd pie is an distinguished option for fulfilling your craving at either lunch or dinner. Shepherd’s pie is considered a wintry delight. The tasty combination of delicious vegetables and broth with the potato mash topping gives it the iconic taste.
I used Vegan beef in the recipe, and it turned out to be as delicious as the traditional one. Also, plant-based beef is sustainable and contains the same protein as the original one.
This recipe requires only a small number of ingredients and is flavorfully satisfying and filling. Let’s begin.
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 13 ounces vegan beef – I used Gardein
- 2 teaspoons parsley
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegan Worcestershire sauce
- 3 garlic cloves -minced
- 2 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 cup frozen peas & carrots mix
- 1/2 cup frozen corn
- 2 large russet potatoes peeled and cut into 1 inch cubes
- 8 tablespoons unsalted vegan butter
- 1/3 cup vegan half & half or plain unsweetened plant milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup vegan cheese -cheddar or parmesan
- Add the oil to a large skillet and place it over medium-high heat. Add onions. Cook 5 minutes, stirring occasionally.
- Add the vegan beef to skillet. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, stirring occasionally.
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
- Add the flour and tomato paste. Stir until well mixed
- Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
- Set the filling mixture aside. Preheat oven to 400 degrees F.
- Add potatoes to a large pot & cover with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes tender, 10-15 minutes.
- Drain the potatoes & return the potatoes to the hot pot.
- Add vegan butter, vegan half & half, garlic powder, salt, and pepper. Mash the potatoes and mixed all ingredients together.
- Add the cheeze to the potatoes. Stir until well combined.
- Add vegan beef mixture into a 9×9 inch baking dish. Spread it out into an even layer.
- Spoon the mashed potatoes on top of the mixture. Use a spachelor to spread into an even layer.
- Bake uncovered for 25-30 minutes. Let cool for 15 minutes before enjoying.