Traditional Style Vegan Shepherd’s Pie Recipe

Traditional Style Vegan Shepherd’s Pie Recipe

How To Make Traditional Style Vegan Shepherd’s Pie

This vegan shepherd’s pie is made with a meat substitute tossed with carrots and peas. It’s layered with mashed potato and soy cheese for topping.

Preparation: 20 minutes
Cooking: 55 minutes
Total: 1 hour 15 minutes

Serves:

Ingredients

For Mashed potato layer:

  • 5russet potatoes,peeled and cut into 1 inch cubes
  • ½cupvegan mayonnaise
  • ½cupsoy milk
  • ¼cupolive oil
  • 3tbspvegan cream cheese substitute,such as Tofutti ®
  • 2tspsalt

For Bottom layer:

  • 1tbspvegetable oil
  • 1large yellow onion,chopped
  • 2carrots,chopped
  • 3stalkscelery,chopped
  • ½cupfrozen peas
  • 1tomato,chopped
  • 1tspItalian seasoning
  • 1clovegarlic,minced, or more to taste
  • 1pinchground black pepper,to taste
  • 14ozvegetarian ground beef substitute,(1 pkg)
  • ½cupcheddar style soy cheese,shredded

Instructions

  1. Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes for about 25 minutes until tender. Drain.

  2. Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.

  3. Preheat oven to 400 degrees F, and spray a 2-quart baking dish with cooking spray.

  4. Heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, carrots, celery, frozen peas, and tomato for about 10 minutes until softened.

  5. Stir in the Italian seasoning, garlic, and pepper. Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables.

  6. Cook and stir, breaking up the meat substitute for about 5 minutes until the mixture is hot.

  7. Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with shredded soy cheese.

  8. Bake in the preheated oven for about 20 minutes until the cheese is melted and slightly browned and the casserole is hot.

Nutrition

  • Calories: 606.44kcal
  • Fat: 38.46g
  • Saturated Fat: 7.47g
  • Trans Fat: 0.83g
  • Monounsaturated Fat: 15.34g
  • Polyunsaturated Fat: 5.22g
  • Carbohydrates: 47.81g
  • Fiber: 5.95g
  • Sugar: 5.86g
  • Protein: 19.91g
  • Cholesterol: 49.00mg
  • Sodium: 1036.39mg
  • Calcium: 101.61mg
  • Potassium: 1292.99mg
  • Iron: 3.75mg
  • Vitamin A: 207.02µg
  • Vitamin C: 20.36mg
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