Shepherd's Pie

A classic savory pie with a rich base of vegan crumbles and mixed vegetables, topped with a creamy root vegetable mash and baked until golden.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 5
• Cuisine: American
• Difficulty: Medium

Dietary

• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Halal
• Vegetarian
• Pescatarian

Tags

• comfort food
• bake
• savory
• rich
• classic
• crowd-pleaser

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (large, chopped)
• 3 carrots (peeled, diced)
• 2 celery stalks (diced)
• 4 clove garlic (minced)
• 12 ounce vegan ground crumbles
• 1 tablespoon tomato paste
• 2 cup vegetable broth
• 1 tablespoon soy sauce
• 1 cup frozen mixed peas and corn
• 1.5 pound Yukon Gold potatoes (peeled, quartered)
• 1 sweet potato (medium, peeled, chopped)
• 0.25 cup plant-based milk (unsweetened)
• 1 tablespoon vegan butter
• 0.25 cup fresh parsley (chopped, for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C). Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes until vegetables are slightly softened.
2. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the vegan ground crumbles and cook, breaking them up with a spoon, until browned, about 5 minutes.
3. Stir in the tomato paste, vegetable broth, and soy sauce. Bring to a simmer, then reduce heat and let it gently thicken for 5 minutes. Stir in the frozen mixed peas and corn. Season the filling with salt and black pepper to taste.
4. While the filling simmers, boil the peeled and quartered Yukon Gold potatoes and chopped sweet potato in a pot of salted water for 15-20 minutes, or until very tender. Drain thoroughly.
5. Mash the cooked potatoes and sweet potato with plant-based milk, vegan butter, salt, and black pepper until smooth and creamy.
6. Spoon the mashed root vegetables evenly over the vegan crumble filling in the skillet. Bake for 25-30 minutes, or until the topping is lightly golden brown and the filling is bubbly. If desired, broil for the last 2-3 minutes for extra browning.
7. Let rest for 5 minutes before serving, garnished with fresh parsley if desired.

Notes

Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Nutrition (per serving)

• Calories: 480
• Protein: 24 g
• Carbohydrates: 68 g
• Fat: 15 g
• Fiber: 12 g
• Sodium: 390 mg
• Saturated Fat: 2.5 g
• Sugar: 9 g