Looking for a vegan alternative for a classic shepherd's pie dish? Try this recipe for Vegan Shepherd's Pie from Kathy Freston's Quantum Wellness.
Serves approximately 5
Ingredients for the Beef Mixture
1/3 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped carrots
1 Tbsp. garlic
1/2 pound vegan beef crumbles (add more, if you'd like!)
1 cup fresh or frozen green peas
1 cup vegetable broth
1 1/2 tsp. fresh thyme, chopped
1 tsp. pepper
1 to 2 tsp. salt, depending on the seasoning of the beef crumbles
Sauté the onions and carrots in the oil for 5 to 7 minutes, or until the onions soften. Add the garlic and cook for 2 minutes longer. Add remaining ingredients and simmer for 10 minutes; add more vegetable broth, if needed to allow for the cooking time.
Ingredients for the Potatoes
1 1/2 pounds baking potatoes, peeled and roughly diced
1 Tbsp. salt
1/4 cup vegan butter
3 Tbsp. soy milk, or as needed
Salt and pepper to taste
Boil the potatoes with the salt for 20 minutes or until fork tender. Drain well and fold in the butter. Add the soy milk as needed to create a firm yet creamy mashed potato texture. Season the potatoes to taste with salt and pepper.
Ingredients for the Pie
2-3 Tbsp. vegan butter
1 Tbsp. paprika
1 Tbsp. chives or parsley, chopped
Place all of the beef mixture into a casserole dish. Top with all of the potatoes. Place small dollops of butter evenly across the top of the casserole. Sprinkle paprika evenly over top, place in a 375° oven and bake for 20 to 25 minutes, or until the potatoes slightly brown and the casserole is very well-heated through. Sprinkle the herb on to garnish and serve immediately.