This recipe is adapted from Alton Brown’s classic Shepherd’s Pie Recipe. You can sub lentils for the Beefy Crumbles to avoid the use of meat analogues. Check out my post on using this as a Thanksgiving main here.
I Eat Plants: Vegan Shepherd’s Pie Recipe
Ingredients
- Potato Topping:
- 1 1/2 pound Russet potatoes, diced
- 2 Tbs non-dairy milk
- 1 Tbs Earth Balance Buttery Spread
- 1 Tbs Just Mayo spread
- salt to taste
- Filling:
- 1 Tbs olive oil
- 1 cup chopped onion
- 1 chopped carrot
- 2 cloves minced garlic
- 1 11oz package Beyond Meat Beefy Crumbles, or other ground meat analogue
- 2 Tbs flour
- 1 cup vegetable broth
- 2 Tbs tomato paste
- 1 tsp vegan Worcestershire Sauce
- 1/2 tsp dried thyme leaves
- 1 cup frozen corn kernels
- 1/2 cup frozen peas
- salt and pepper to taste
Instructions
- Preheat the oven to 400F.
- Cook the diced potatoes whichever way you prefer for mash, boiling, steaming, or in the pressure cooker. Once they are cooked, drain, mask with a potato masher, and add the rest of the potato ingredients; set aside.
- While the potatoes are cooking, heat the oil in a skillet on medium to medium high.
- Add the onions and carrot, sauté 3-4 minutes.
- Add the garlic, sauté an additional minute.
- Add the Beefy Crumbles, sauté for an additional 1-2 minutes.
- Sprinkle the flour, cooking an additional minute.
- Add the broth, tomato paste, Worcestershire Sauce and thyme; cook for about 5 minutes, stirring frequently.
- Add the corn and peas, cook until heated through.
- Taste and add salt and pepper as needed.
- Remove the pan from heat. Transfer the filling mixture to a glass or ceramic casserole dish.
- Top with the potatoes, smoothing out and sealing the edges.
- Place on a cookie sheet and cook in the over for 25 minutes.
- Remove from oven and let cool for 15 minutes before serving.
