If you’re looking for a comforting and delicious meal that’s easy to make, look no further than this vegan shepherd’s pie. This classic dish is the perfect combination of savory vegetables, creamy mashed potatoes, and rich gravy, all baked together to create a satisfying and filling meal. And the best part? This recipe is completely vegan, making it a great option for those who are looking for a plant-based alternative to the classic dish.
- 1 lb. potatoes, peeled and chopped
- 1/4 cup non-dairy milk
- 1 tbsp. vegan butter
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 cup vegetable broth
- 1 tbsp. tomato paste
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper, to taste
To start, preheat your oven to 375°F. Then, place the chopped potatoes in a pot and cover with water. Bring to a boil and cook for 10-15 minutes, or until the potatoes are tender. Drain the potatoes and add non-dairy milk and vegan butter, then mash until smooth. Set aside.
While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until the onions are translucent, about 5 minutes. Add the chopped carrots and celery and continue to sauté for another 5-7 minutes, or until the vegetables are tender.
Next, add the frozen peas, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper to the skillet with the vegetables. Stir well to combine and bring to a simmer. Cook for 5-10 minutes, or until the mixture has thickened slightly.
- Transfer the vegetable mixture to a large baking dish and spread it out evenly.
- Spoon the mashed potatoes on top of the vegetable mixture and spread it out in an even layer.
- Bake the shepherd’s pie for 25-30 minutes, or until the potatoes are lightly browned on top and the filling is bubbling.
- Remove from the oven and let cool for a few minutes before serving.
This vegan shepherd’s pie is the perfect comfort food for a cold winter night. It’s hearty, filling, and packed with flavor, making it a great option for vegans and non-vegans alike. Plus, it’s easy to make and can be customized to your liking by adding your favorite vegetables or herbs. So why not give this recipe a try the next time you’re looking for a cozy and delicious meal?
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes! Sweet potatoes would make a great alternative to regular potatoes in this recipe.
Q: Can I make this recipe ahead of time?
A: Yes! You can assemble the shepherd’s pie ahead of time and keep it in the fridge until you’re ready to bake it. Just make sure to add a few extra minutes to the bake time if you’re starting with a cold dish.
Q: Can I freeze this recipe?
A: Yes! You can freeze the shepherd’s pie before or after baking it. Just make sure to wrap it tightly and label it with the date and contents. To reheat, thaw the dish in the fridge overnight and bake at 375°F for 25-30 minutes, or until heated through.