Vegan Shepherd's Pie With Plant-Based Meat
A vegan shepherd's pie features a savory plant-based ground mixture beneath a creamy dairy-free mashed potato topping.
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Instructions
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Start boiling potatoes in a large pot of water; once boiling, simmer uncovered for 12 minutes until tender.
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Drain potatoes, return to pot, add plant-based butter, plant-based milk/creamer, salt, and pepper; mash until smooth.
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Stir in plant-based sour cream and plant-based parmesan, then set aside.
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Heat oil in a large pan over medium-high heat, then sauté onion and carrot until translucent (about 4 minutes).
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Add plant-based ground meat, thyme, and rosemary; sauté until browned according to package instructions (up to 10 minutes).
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Sprinkle flour over the mixture and sauté for 30 seconds, stirring to coat.
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Stir in tomato paste, plant-based Worcestershire sauce, soy sauce, broth, salt, and pepper.
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Bring to a boil, then simmer on medium-low for 3 minutes until thickened.
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Stir in frozen peas and remove from heat.
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Preheat oven to 375 F. Spread filling into a 9x13-inch or 9x9-inch baking dish, then spoon mashed potatoes evenly over the top.
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Bake for 30 minutes until golden. For extra browning, broil for 1-2 minutes.