Just in time for St. Patrick’s Day, our take on a Vegan Shepard’s pie is a cozy and hearty, soul-warming dish and is great for left-overs too!
Okay, so technically, this would be considered “Cottage Pie” as Shepard’s Pie calls for lamb, and Cottage Pie is usually made with beef. This recipe uses neither–it’s vegan! I must say, this is one of the best ones I’ve ever made! I will say, this isn’t traditional down to the exact ingredients–hell, I FORGOT TO ADD THE PEAS! 🙁 I added corn but that was for a sweet balance. I also made *this* one with sweet potatoes, not regular mashed, or a biscuit top (which I want to try next!) but if you’d prefer regular mashed potatoes, click here for our vegan creamy garlic mashed potato recipe!
Vegan Shepard’s Pie
Prep time: 30 mins | Cook time: 45 mins | Total time: 1.5 hour | Yields: 8-10 servings
I N G R E D I E N T S
- 1 yellow onion– diced
- 1 pack of Beyond Beef Plant-Based Ground
- 2 tsp. tomato paste
- 1 tbs. of Worcestershire sauce
- 2 cloves of garlic
- Salt, Pepper, Garlic powder to taste
- 2 tsp of fresh thyme
- 2 tsp of fresh rosemary
- 1/2 cup of red wine
- 1 cup of carrots–chopped
- 1 cup of frozen green beans–chopped
- 1 cup of peas
- 1 cup of celery–chopped
- 1 cup of corn (optional)
- 1/4 cup of vegetable stock
For the Mashed Sweet Potatoes
- 5 medium sweet potatoes
- 1/2 stick of plant-based butter
- 1/2 cup of non-dairy milk
- 1 tbs of brown sugar
D I R E C T I O N S
First, carefully cut the sweet potatoes into quarters and boil for 20-30 mins until tender. Drain the water and transfer to a mixing bowl.
In a small soup pot, melt your butter and milk together adding salt and pepper and reduce down, monitoring it and stirring with a whisk. Once combined, pour the mixture into the mixing bowl with the sweet potatoes and whip to your desire. Add the brown sugar for extra sweetness!
In a castiron pan, grease the pan with high-heat resistant oil, we use avocado oil.
First sautee all of the vegetables on medium heat with salt, pepper, garlic powder until tender and browned. *I recommend starting with the celery and carrots, then add the onion, garlic, corn*, peas, and green beans. (you can easily buy the bags of mixed frozen veggies and do this to save time and money).
Once the veggies are cooked, transfer to a bowl in the meantime and then sautee the “meat”.
As the meat* browns, add salt and pepper, red wine, Worcestershire sauce, tomato paste, seasonings and reduce until caramelized.
Without drying out the meat, re-incorporate your vegetables into the cast iron and mix together. Add your vegetable stock and preheat the oven to 350 degrees.
While the oven is preheating, layer your potatoes right on top of your meat* and veggies.
Bake for 15 minutes.
Let sit for 5 minutes and enjoy with a cold pint of Guinness or more red wine!
Xo,
Marina