Veggie Shepherds Pie

1:20:00

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.

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Ingredients
- Serves 6 +
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2 tablespoon Vegetable Oil
1 finely chopped Large Onion
1/2 cup finely chopped Cremini Mushroom
1 pound Veggie Ground Round
1 cup Water
1/3 cup Dry Red Wine
2.5 ounce Tomato Paste
2 tablespoon Vegan Worcestershire Sauce
2 teaspoon Vegetable Bouillon Cube
1 teaspoon Dry Mustard
1 Bay Leaf
1/2 teaspoon Finely Ground Black Pepper
1 tablespoon Fresh Rosemary
1/2 cup Corn Kernels
1/2 cup Green Peas
to taste Sea Salt
1/4 cup Non-Dairy Milk
3 tablespoon Vegan Butter
1 tablespoon Nutritional Yeast
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).
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