RECIPE
22 INGREDIENTS14 STEPS1HR 20MIN

Veggie Shepherds Pie

5.0
3 Ratings
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
This vegan recipe is perfect for a quick weeknight meal with super leftovers for lunches the next day, or to celebrate St Patrick's Day. A meaty, hearty and easy veggie Shepherd's Pie; made with a saucy mushroom and ground round stew, filled with corn, peas and carrots, and topped with fluffy mashed potato.

1HR 20MIN

Total Cooking Time

22

Ingredients
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
Ingredients
US / METRIC
Servings:
6
Serves 6
2 Tbsp
Vegetable Oil
coconut oil
1
Large Onion, finely chopped
4 cloves
Garlic, minced
1/2 cup
Cremini Mushroom, finely chopped
1 lb
Veggie Ground Round
1 cup
Water
1/3 cup
Dry Red Wine
2.5 oz
Tomato Paste
2 Tbsp
Vegan Worcestershire Sauce
2 tsp
Vegetable Bouillon Cubes
1 tsp
Dry Mustard
1/2 tsp
Finely Ground Black Pepper
2
Carrots, peeled, diced
1/2 cup
Corn Kernels
1/2 cup
to taste
1 lb
Potato, peeled, sliced
1/4 cup
Non-Dairy Milk
3 Tbsp
1 Tbsp
Nutritional Yeast
ADD TO MY SHOPPING LIST

Author's Notes

Make sure you create a seal along the edges of the casserole dish with the potato mash to prevent the filling from bubbling up and over.

Directions

HIDE IMAGES
Step 1
Preheat oven to 400 degrees F (205 degrees C).
Step 2
In a large saucepan heat Vegetable Oil (2 tablespoon) over medium-high heat. Add Onion (1) and Garlic (4 clove) sauté for 3 to 5 mins, or until translucent.
Step 3
Add Cremini Mushroom (1/2 cup) and sauté for 5 mins, until mushrooms are tender and reduced in size by half.
Step 4
Add Veggie Ground Round (1 pound), Water (1 cup), Dry Red Wine (1/3 cup), Tomato Paste (2.5 ounce) and Vegan Worcestershire Sauce (2 tablespoon).
Step 5
Then add Vegetable Bouillon Cube (2 teaspoon), Dry Mustard (1 teaspoon), Bay Leaf (1) and Finely Ground Black Pepper (1/2 teaspoon).
Step 6
Add Fresh Rosemary (1 tablespoon). Stir and bring to a simmer. Cover and immediately reduce heat to medium low. Simmer for 5 minutes, stirring frequently.
Step 7
Add Carrot (2), Corn Kernels (1/2 cup), and Green Peas (1/2 cup) to the ground round mixture, and stir until combined. Simmer for an additional 15 minutes. Add more water, 1 tablespoon at a time, if mixture begins to dry out. You want this mixture to be moist, not too wet or soggy. Remove bay leaf and season with Sea Salt (to taste).
Step 8
In a large pot, bring Potato (1 pound) covered in salted water to a boil and cook for 10 to 15 mins until fork tender.
Step 9
When potatoes are cooked, strain. Place potatoes back into the pot and add Non-Dairy Milk (1/4 cup), Vegan Butter (3 tablespoon), and Nutritional Yeast (1 tablespoon), and mash until there are no lumps.
Step 10
Scoop the filling into an 11x7-inch casserole dish and spread out using a spatula.
Step 11
Spoon the mash over filling and spread out evenly with a clean spatula.
Step 12
Rough up the surface of the mashed potatoes with a fork. This will create a nice browned crust.
Step 13
Place the casserole dish onto a cookie sheet and bake for 25 to 30 mins or until the mash begins to brown.
Step 14
Remove casserole dish from the oven to a cooling rack and let it sit for 15 mins before slicing and serving. Serve with a side of baked beans, and gravy (optional).

Share Your Comments

Tap to Rate:
Leave a comment

Tags

VIEW MORE TAGS
188 Likes
Sign up for Our Newsletter
Will be used in accordance with our PRIVACY POLICY.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
SideChef: 18k Recipes, Meal Planner, Grocery List, Personalization
INSTALL APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.