If you’re looking for a hearty and satisfying vegan meal, look no further than vegan shepherd’s pie! This classic dish is typically made with meat and dairy, but with a few clever substitutions, you can enjoy all the flavor and comfort of shepherd’s pie without any animal products. Whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your diet, this recipe is sure to please.
- 4 large potatoes, peeled and chopped
- 1/2 cup unsweetened almond milk
- 2 tbsp vegan butter or margarine
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
Preheat the oven to 375°F (190°C).
Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash with the almond milk and vegan butter until smooth. Set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the carrot and continue to sauté for another 5 minutes. Stir in the peas, corn, tomato paste, soy sauce, thyme, and rosemary. Season with salt and pepper to taste.
- Transfer the vegetable mixture to a 9×13 inch baking dish and spread it into an even layer.
- Spread the mashed potatoes evenly over the top of the vegetables.
- Bake for 25-30 minutes, or until the top is lightly golden and the filling is bubbling around the edges.
- Remove from the oven and let cool for a few minutes before serving.
This vegan shepherd’s pie recipe is a delicious and nutritious twist on a classic comfort food. Packed with veggies and plant-based protein, it’s a satisfying meal that’s sure to please vegans and non-vegans alike. Give it a try and discover how easy and delicious plant-based eating can be!
Can I use a different type of potato?
Yes, you can use any type of potato you prefer. Just keep in mind that different types of potatoes have different textures and flavors, so your mashed potatoes may turn out slightly different.
Can I make this recipe ahead of time?
Yes, you can assemble the pie up to a day in advance and refrigerate it until you’re ready to bake it. Just be sure to let it come to room temperature before baking, or add a few extra minutes to the cooking time if you’re baking it straight from the fridge.
Can I freeze this recipe?
Yes, you can freeze this recipe for up to 3 months. Just be sure to let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. To reheat, bake it in the oven at 375°F (190°C) for 45-60 minutes, or until heated through.