Vegan Shepherd’s Pie That Will Wow Anyone Who Tries It
Let’s Meet Our Chef
Kim went vegan in 2014 and quickly delved into animal rights activism. Her two daughters were raised vegetarian but as young adults chose to go vegan too. Kim works for Vegan Outreach in their Los Angeles chapter, is an organizer with NARD, and helps JaneUnchained behind the scenes, with office administration. See more about Kim and the last LunchBreakLIVE she did with us where she made vegan quiche.
Have You Ever Had Vegan Shepherd’s Pie?
It is easy to make a Shepherd’s Pie vegan and Kim proved that today. Shepherd’s Pie is traditionally a ground meat pie with a crust or topping of mashed potato. The recipe can have many variations, but the defining ingredients are ground red meat cooked in a gravy or sauce, and topped with a layer of mashed potato before it is baked. But today Kim took out all the animal products (and cruelty) and turned it into a delicious vegan version, that tastes better than ever. The animal meat can be replaced with any plant-based beef crumble you like, and there are so many to choose from these days. My favorite is made by Impossible Foods, but I also love Boca, Beyond Meat, and even the Trader Joes Beefless Beef brand. Any version will work perfectly. Let’s take a look at how Kim’s turned out.
Vegan Shepherd's Pie
- 3 large potatoes peeled, cut into 3 or 4 pieces each
- 4 Tablespoons vegan butter
- 1/2 cup plant-based milk
- 1 medium onion chopped (about 1 1/2 cups)
- 1 cup vegetables corn, peas, diced carrots
- 1 lb vegan grounds/crumbles of your choice Beyond, Impossible, OZO, Gardein, Lightlife or other
- 1/2 cup broth or water
- 1 teaspoon vegan Worcestershire sauce
- 1 tsp each Rosemary & Thyme
- Salt pepper
- Parsley to Sprinkle on top
- Preheat the oven to 400°F.
- Boil the potatoes: Place the peeled and cut potatoes in a medium or large pot with cold water covering them. Add about 1 teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
- Sauté vegan grounds and vegetables: While the potatoes are cooking, sprinkle a little oil in a large sauté/frying pan on medium heat. Add the chopped onions and cook until tender, about 5 minutes. If using fresh carrots - cook with the onions, as they take as long to cook as the onions do.
- Add the vegan grounds, then Worcestershire sauce and broth: Cook or warm the mixture first, then add the worcestershire sauce, broth and seasonings. Bring the broth to a simmer and reduce heat to low. Cook for about 5 -10 minutes, stirring often and adding more broth or water if necessary to keep the vegan grounds from drying out.
- Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the vegan butter & vegan milk. Mash with a fork or preferred with a masher, and season with salt and pepper to taste. Mix well.
- Layer the vegan ground mixture and mashed potatoes in a casserole dish of your choice: Spread the vegan grounds mixture in an even layer in a large rectangular baking dish (9x13 casserole) or a square or round one, depending on how much you have.
- Then spread the mashed potatoes over the top of the ground mixture. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
- Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown. (If broiling and using Pyrex or glass dishes, be careful as they are not meant for the heat of a broiler.)
I’m Off To Make A Shepherd’s Pie! Yum!
I don’t know about you but I am ready to make this dish, so I am off. Thanks so much for joining in the fun. If you are looking for more vegan recipes to try, be sure to stop by the #LunchBreakLIVE page, where we have a ton of recipes to choose from. Until next time…keep cookin’!