Shepherd's Pie (Vegan)
Ingredients:
- 2 cups diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 cup diced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 lbs russet potatoes, peeled and cubed
- 1/4 cup vegan butter
- 1/4 cup unsweetened plant milk
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Simmer the filling until it's thickened, not soupy, before topping with mashed potatoes — a watery filling will make the potato layer slide around instead of sitting on top.
Instructions:
- Boil & Mash the Potatoes: Boil the potatoes in salted water for 15-18 minutes, until fork-tender. Drain and mash with vegan butter and plant milk until smooth. Season with salt and pepper.
- Preheat: Preheat the oven to 400°F (200°C).
- Sauté the Vegetables: Heat olive oil in a large pan over medium heat and sauté the onion, garlic, carrots, and celery for 6-8 minutes.
- Add the Mushrooms: Stir in the mushrooms and cook for another 3-4 minutes.
- Make the Roux: Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute.
- Add the Broth: Slowly pour in the vegetable broth, stirring constantly, and simmer until thickened, about 5 minutes.
- Season: Stir in the peas, thyme, salt, and pepper.
- Assemble: Transfer the filling to a baking dish and spread the mashed potatoes evenly over the top.
- Bake: Bake for 20-25 minutes, until the top is golden and the filling is bubbling.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs.
Storage: Refrigerate covered for up to 4 days; let come to room temperature or gently rewarm before serving.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The diced carrots adds natural sweetness and color. The diced celery adds a savory, aromatic crunch to the base. The diced mushrooms adds a savory, meaty depth. The onion adds sweetness and depth as it cooks down.
Shepherd's Pie (Vegan)
Ingredients:
- 2 cups diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 cup diced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 lbs russet potatoes, peeled and cubed
- 1/4 cup vegan butter
- 1/4 cup unsweetened plant milk
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The diced carrots adds natural sweetness and color. The diced celery adds a savory, aromatic crunch to the base. The diced mushrooms adds a savory, meaty depth. The onion adds sweetness and depth as it cooks down.
Prep:
Simmer the filling until it's thickened, not soupy, before topping with mashed potatoes — a watery filling will make the potato layer slide around instead of sitting on top.
Instructions:
- Boil & Mash the Potatoes: Boil the potatoes in salted water for 15-18 minutes, until fork-tender. Drain and mash with vegan butter and plant milk until smooth. Season with salt and pepper.
- Preheat: Preheat the oven to 400°F (200°C).
- Sauté the Vegetables: Heat olive oil in a large pan over medium heat and sauté the onion, garlic, carrots, and celery for 6-8 minutes.
- Add the Mushrooms: Stir in the mushrooms and cook for another 3-4 minutes.
- Make the Roux: Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute.
- Add the Broth: Slowly pour in the vegetable broth, stirring constantly, and simmer until thickened, about 5 minutes.
- Season: Stir in the peas, thyme, salt, and pepper.
- Assemble: Transfer the filling to a baking dish and spread the mashed potatoes evenly over the top.
- Bake: Bake for 20-25 minutes, until the top is golden and the filling is bubbling.
