Vegan Shepherd's Pie (Meaty and Hearty!)
Make the ultimate comfort food: Vegan Shepherd's Pie with vegan ground beef. It's meaty, hearty and a simple cozy meal the whole family will love! No one would guess it's 100% vegan.
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Main Course
Cuisine: American, Irish
Servings: 8 servings
Calories: 375kcal
Potato Topping
- 3 pounds russet potatoes
- 4 tablespoons vegan butter
- 3/4 cup unsweetened plant milk I used soy
- 3/4 teaspoon salt, or more to taste
- few shakes black pepper
Meaty Filling
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 12 ounces Impossible vegan meat or your favorite vegan meat, see Notes
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 3/4 teaspoon salt
- few shakes black pepper
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons tomato paste
- 3 tablespoons all purpose flour
- 1 1/2 cups vegetable broth
- 1 1/2 cups frozen pea and carrot mix
- 1/2 cup frozen corn
Optional topping
- 2 tablespoons melted vegan butter
- sprinkle of vegan parmesan cheese I used Violife
- chopped fresh parsley, for serving
Prepare the potatoes
Peel your potatoes and chop them into large chunks. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook uncovered for about 15 minutes or until fork tender.
Drain the potatoes in a colander, then return to the pot. Add the vegan butter, milk, salt and pepper to taste and mash until smooth and creamy.
Cover and set aside while you make the filling.
Make the filling
Preheat the oven to 400 degrees F.
Add the oil to a large skillet over medium heat, then add the onion and sauté for about 5 minutes until translucent.
Add the garlic and cook for one more minute, then add the impossible beef. Use a wooden spoon to break it up into small chunks. Add the rosemary, thyme, salt and pepper and cook until brown and no longer pink.
Stir in the Worcestershire sauce, tomato paste and flour.
Now add the broth, peas and carrot mix and corn. Bring to a boil then reduce to a simmer and cook for about 5 minutes, stirring frequently.
Assemble and bake
Pour the meaty filling into a 9x13 inch casserole dish (or other large dish). Spread it into an even layer, then spoon the mashed potatoes on top. Use a fork to create texture, dragging it in all directions.
If desired, drizzle the melted vegan butter over the potatoes and sprinkle some vegan parmesan cheese on top. This is optional but so good!
Bake for 25-30 minutes until hot. Serve immediately garnished with chopped parsley. Enjoy!
-
Leftovers will keep in the refrigerator for up to 4 days. It can also be frozen once completely cooled.
- Meaty options - I like using either Impossible or Beyond Meat crumbles, but you can use your favorite vegan meat crumbles. Soaked TVP also works, or even cooked lentils.
- Make ahead - You can prepare the casserole ahead of time, but instead of baking, refrigerate until ready to serve. Then uncover and bake, adding a few extra minutes of bake time since it will be going in cold. It can be prepared up to 2 days ahead of time.
Serving: 1of 8 servings | Calories: 375kcal | Carbohydrates: 46g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 943mg | Potassium: 928mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3112IU | Vitamin C: 16mg | Calcium: 175mg | Iron: 3mg