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.
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.
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.
Preheat oven to 400 degrees F, and spray a 2-quart baking dish with cooking spray.
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.
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.
Cook and stir, breaking up the meat substitute for about 5 minutes until the mixture is hot.
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.
Bake in the preheated oven for about 20 minutes until the cheese is melted and slightly browned and the casserole is hot.
- 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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