This Easy Vegan Shepherd’s Pie is the perfect main dish for fancy holiday dinners and weeknight meals. You can also make it ahead of time or in an Instant Pot for maximum convenience.
Preparation:
Cook:
Level: Easy
Serves: 6
Ingredients
- FOR THE MASHED POTATOES:
- 6 Yukon Gold potatoes, peeled and chopped
- ¼ cups Vegan Butter
- 3-½ ounces, liquid Non-dairy milk
- Sea salt and pepper, to taste
- FOR THE SHEPHERDS PIE:
- 2 tablespoons Olive oil
- 1 Large sweet onion, diced
- 3 rods Celery, chopped
- 2 Medium carrots, peeled and chopped
- 16 ounces, weight Fresh mixed mushrooms, chopped
- 2 tablespoons Gluten-free flour
- 1 tbsp smoked paprika
- 1 tbsp Worcestershire Sauce
- 3 tablespoons Tomato Paste
- ½ cups Red wine
- 2 cups Vegetables soup
- Chopped fresh herbs to taste (I used 1 sprig of rosemary, thyme and sage)
- 2 cups Frozen peas
- Sea salt and pepper, to taste
Preparation
Preheat the oven to 350°F (180°C).
For the mashed potatoes, place the chopped potatoes in a large saucepan and fill with enough water to cover them. Place the saucepan on the stove over medium heat and bring to a boil. Cook until tender with a fork, then drain. Add vegan butter and milk. Using a potato masher, mash until frothy. Season with sea salt and pepper to taste. Replace the lid to keep the mashed potatoes warm until ready to use.
Heat the oil in a large ovenproof saucepan over medium heat. Add onions, celery, carrots and sauté until softened, about 5-6 minutes. Add mushrooms and cook, stirring occasionally, about 5 minutes more.
Stir in flour, paprika, Worcestershire sauce* and tomato paste. Pour in the wine and, using a silicone spatula, scrape up any brown bits from the bottom of the pan. Bring to a boil and cook until the wine is reduced by half.
Add the broth and stir well to dissolve the flour and begin to form the sauce. Add the herbs and lower the heat to simmer. Continue to simmer until the sauce thickens. Add frozen peas and season with salt and pepper to taste.
Turn off the heat and spread the mashed potatoes evenly over the stew. Transfer the pan to the oven and bake for about 10 minutes, until bubbly. Broil for 2-3 minutes until nicely browned on top.
Let cool a bit, then garnish with more fresh herbs. Serve and enjoy!
