Vegan Shepherd’s Pie
Category
Entree
Servings
4
Prep Time
20 minutes minutes
Cook Time
40 minutes minutes
This veganized version of the classic Shepherd's pie is sure to be a hit. Did you know that although it sounds like it's been around for centuries, Shepherd's pie wasn't a common recipe until the late 1800's in the U.K., and around the same time, the French version, Parmentier, was also gaining popularity in culinary circles.
Check out our "Sides" recipes, if you are looking for a plant-based gravy to go along with this delicious entree!
Ingredients
8 medium Yukon Gold or other yellow potatoes ( 2 1/2 lbs) peeled & cubed
1/4 cup plant-based butter
1/4 cup non-dairy milk
1/4 cup NOOCH IT! Cashew Grated Cheeze
1/2 tsp salt or to taste
1 tbsp olive oil
1/2 tbsp minced garlic
1 tsp fresh thyme chopped
1 cup carrots finely diced
1 cup celery finely diced
3/4 pound of plant-based mild sausage or vegan grounds (If there are casings, they should be removed)
1 cup corn niblets (Fresh or frozen)
1 cup frozen peas
1 cup vegetable broth
1 tbsp soy sauce
1 tbsp ketchup
2 tbsp NOOCH IT! Cashew Grated Cheeze
1 tbsp cornstarch mixed with 1 tbsp water to make slurry
Salt and black pepper to taste
Mashed Potatoes
Shepherd’s Pie Filling
Directions
Mashed Potatoes
Add the peeled and cubed potatoes to a large pot and cover with water, add 1/2 tbsp salt to salt the pot of water (Salt is optional but adds flavor to the potatoes while they are boiling)
Bring to a boil and cook for 20-25 mins or until tender.
Drain potatoes and place back into the hot pot, using a potato masher, mash the potatoes until they are smooth or to your texture preference.
Add in butter, non-dairy milk, NOOCH IT! and salt to taste.
Stir to combine and set aside while you make the shepherds pie filling.
Shepherd’s Pie Filling
Preheat oven to 400F.
Grease an 8 x 8 inch glass baking dish and place this on a baking sheet to catch any drips.
In a large non stick pan, heat the olive oil over medium high heat.
Add the garlic, thyme, carrots and celery. Sauté for 5 mins or until just softened.
Add the vegan sausages, and break up with a wooden spoon until in small pieces that resemble ground meat. Cook the sausage until slightly browned about 5 mins.
Add the corn, peas, vegetable broth, soy sauce, ketchup, NOOCH IT!, cornstarch slurry and season to taste with salt & black pepper.
Stir to combine and bring to a simmer, cook until mixture thickens about 5 mins.
Pour this mixture into your prepared baking dish and top with the mashed potatoes.
Using a spoon or fork create a textured pattern on top of the mashed potatoes if desired.
Bake for 20-25 mins or until top is golden. Optional broil the top for 5 mins to a get a more crispy and golden brown top.
Garnish with fresh thyme leaves and NOOCH IT! Cashew Grated Cheeze!