Easy Vegan Shepherd's Pie (gf)
Servings: 6 servings
Ingredients
Vegan Garlic Mashed Potatoes
- 5-6 medium russet potatoes (about 2 pounds)
- 2-3 cloves garlic, peeled
- 2-4 tablespoons vegan butter
- ¼ cup vegan heavy cream (or plant-based milk)
- S&P
- 2 tablespoons vegan parmesan cheese or grated cheese
Vegan Mince using Beyond Meat
- 1-2 tablespoons olive oil
- 1 small onion, grated or diced
- 1 cup carrots, grated
- 2-3 cloves garlic, grated or minced
- 4 patties Beyond meat, thawed
- 2 tablespoons worcestershire sauce (vegan)
- 2 tablespoons tomato paste
- ½ cup red wine
- 4-6 sprigs fresh thyme
- 1 ½ teaspoons oregano, dry leaves
- 1 teaspoon red pepper flakes
- 1 cup vegetable broth
- fresh herbs (parsley, thyme), chopped
Instructions
- Preheat oven to 350º F
- Prepare 6 ramekin cups by greasing sides and bottom (if using).
GARLIC MASHED POTATOES
- Peel and cut the potatoes into chunks. Place the potatoes, garlic cloves, and salt into a pot and cover with cold water. Bring to a boil then cook until fork tender (around 12-15 minutes depending on how big your cubes are).
- Drain, mash or rice the potatoes into the pot. Add in 2-4 tablespoons butter and a few tablespoons of vegan heavy cream/milk and mash/mix to desired consistency adding more milk/butter as desired. Season to taste.
VEGETABLE MINCE FILLING
- Heat oil in a Dutch oven or oven proof skillet over medium-high heat. Add grated onions and carrots cooking for 5-6 minutes while the vegetables soften, become fragrant and change color.
- Stir in the garlic and vegan meat* breaking up and cooking till browned and cooked through. *I used Beyond meat patties but you could sub for your favorite veggie mince (see notes).
- Add the vegan Worcestershire sauce, tomato paste, red wine, fresh thyme leaves, (chopped fresh rosemary if using), dry oregano, and red pepper flakes stirring to incorporate.
- Once the red wine has evaporated, add the veggie broth. Cook for 4 or 5 minutes, then turn the heat off. Taste and adjust seasoning as needed.
To Assemble
- Spread or pipe the mashed potatoes on top of the mince filling. Swirl the potatoes with the back of a spoon or drag a fork across the top to make ridges to get golden. Dot the tops with dairy-free butter or grated parmesan cheese for extra crispiness.
- For individual servings: divide the mince filling evenly among 4-6 ramekins/pots (depending on size). Top with a scoop of potatoes and a few dabs of butter. Place on baking sheet before going into the oven.
- Bake, uncovered, for 18-20 minutes until the potatoes are golden and the sauce is bubbling up around the sides. I like to broil for the last few minutes for extra golden tops.
- Sprinkle with fresh thyme/parsley and hot pepper flakes. Serve with a leafy green salad and a side of steamed peas or broccoli.
Notes
Vegetable Broth - I like the flavor of Better than Bouillon organic vegetable broth or No Beef base.
Grating the Veggies - grating the carrots and onions helps to thicken the mince filling while also adding flavor. If you want more texture, dice the veggies instead.
Vegan Worcestershire Sauce - use store bought (check the label) or make this easy gluten free, vegan worcestershire sauce recipe.
Leftovers and Reheating - store leftovers in the fridge for 3-4 days. Reheat in the oven at 350ºF or in the microwave until heated through.
Red Wine - sub in Guinness Ale or more veggie broth for red wine if preferred.
Vegan Meat Options - I use Beyond Meat patties as I like the extra flavor they added but you could sub for Impossible meat crumble or your favorite veggie mince, mushrooms or lentils.
Where to find Beyond Meat - look for it fresh or frozen at the grocery store.