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Vegan Shepherds Pie

Updated: Apr 29


Vegan recipes lacto vegetarian recipes plant based recipes Vegan Shepherds Pie
Vegan Shepherds Pie

Tonight, we're cooking up a classic comfort dish: Vegan Shepherd's Pie. Think rich, savory vegan mince topped with fluffy potatoes - all plant-based and utterly delicious. As a food lover with an eye for sustainable choices, I can't wait to share this easy, lacto vegetarian-friendly recipe with you. It's all about big flavors and earth-friendly eats. Let's get cooking and turn this classic into a vegan favorite!

 

Recipe:


Serves: 4


Preparation time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

 

Ingredients:


- For the Filling:

- 2 tablespoons olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 2 carrots, diced

- 1 cup mushrooms, chopped

- 1 cup frozen peas

- 2 tablespoons tomato paste

- 1 teaspoon each of dried thyme and rosemary

- 2 cups vegetable broth

- Salt and pepper to taste


- For the Mashed Potato Topping:

- 800g potatoes, peeled and chopped

- 2 tablespoons vegan butter

- Salt and pepper to taste

 

Method:


  1. Start by preheating your oven to 200°C (392°F) to ensure it's ready for the pie.

  2. Place a large skillet over medium heat and pour in the olive oil. Once heated, add the onions, allowing them to sweat until translucent. Introduce garlic and carrots, sautéing until they soften, typically taking around 3-4 minutes.

  3. Add the mushrooms to the skillet. Cook them down until they've reduced in size and developed a rich, brown color, which should take about 5 minutes.

  4. To the skillet, add the plant based mince and frozen peas, combining them with the sautéed vegetables. Stir in the tomato paste, thyme, and rosemary, ensuring an even distribution of the herbs throughout the mixture.

  5. Pour the vegetable broth over your ingredients and bring the mixture to a simmer. Allow it to cook down to a thick, stew-like consistency, stirring occasionally, about 10 minutes. Season with salt and pepper to taste.

  6. While the filling simmers, place the potatoes in a pot of salted water. Bring them to a boil and cook until fork-tender. Drain and return them to the pot.

  7. Add plant-based milk and vegan butter to the cooked potatoes. Mash until the mixture is smooth, adjusting the consistency with additional milk if necessary. Season with salt and pepper.

  8. In a baking dish, evenly spread the lentil and mushroom mixture. Top with the mashed potatoes, smoothing out to the edges to seal in the filling. Use a fork to create a textured surface on the potatoes, which will crisp up in the oven.

  9. Bake the dish in the oven for 20 minutes or until you see a golden crust forming on the mashed potatoes.

  10. Remove the Shepherd's Pie from the oven and let it rest. This allows the filling to thicken slightly, making for a better presentation and easier serving.

  11. Garnish with fresh thyme leaves just before serving for a pop of color and freshness.

 

Additional Tips:


Add a layer of vegan cheese between the plant mince and mashed potatoes for a cheesy twist.


Complement the pie with steamed broccoli or a leafy green salad.

 

Allergy information / alternatives:


Gluten-Free: Make sure all packaged ingredients are certified gluten-free.


Soy-Free: Choose soy-free vegan butter and milk alternatives.

 

Nutritional Information (per serving):

- Calories: Approximately 350 kcal

- Protein: 18g (varies depending on the plant mince used)

- Fat: 7g (Saturated: 1g)

- Carbohydrates: 58g (Sugars: 5g)

- Fiber: 14g

- Sodium: 300mg


Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.




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