The BEST Vegan Shepherd's Pie Recipe | Easy and Delicious Vegan Main Dish
This vegan shepherd's pie recipe is the perfect main dish for any occasion. The buttery mashed potatoes combined with a savory meat and vegetable filling, topped with rich brown gravy, create a dish that is as cozy and comforting as it gets. Whether you're looking for a hearty meal to enjoy during the colder months or a delicious option for a holiday gathering, this recipe won't disappoint.
To make the mashed potatoes, start by boiling three pounds of Yukon Gold or russet potatoes until they are fork-tender. Drain and dry the potatoes before mashing them with softened salted vegan butter. Add nutritional yeast for extra flavor, and season to taste.
For the meat filling, dice mushrooms, carrots, celery, and shallots (or onions) into one cup each. Mince garlic, chop sage and thyme, and sauté them with tomato paste and Worcestershire sauce. Add flour, red wine, and vegan beef broth before combining with plant-based meat and frozen peas.
Transfer the meat filling to a cast iron skillet and top it with the mashed potatoes. Create uneven lines on the surface with a fork for browning. Bake the shepherd's pie at 375°F for 25 minutes, then broil for an additional three minutes until the top is browned.
Allow the shepherd's pie to cool for 20 to 30 minutes before serving. During this time, you can prepare a quick brown gravy by melting vegan butter and whisking in flour and vegan beef or veggie broth. Add mushroom seasoning and optional gravy master or kitchen bouquet for extra flavor.
Serve the shepherd's pie with a drizzle of the homemade gravy and enjoy the delicious combination of buttery mashed potatoes, savory meat filling, and rich brown gravy. This dish is a true classic that will satisfy your comfort food cravings. Give this vegan shepherd's pie recipe a try and discover a new favorite!
Ingredients:
- 3 pounds of Yukon Gold or russet potatoes
- 1/2 cup softened salted vegan butter
- 1 tablespoon nutritional yeast
- 1 cup diced mushrooms
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced shallots (or onions)
- 4-5 minced garlic cloves
- chopped sage and thyme to taste
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flour
- 1/2 cup red wine
- 1 cup vegan beef or veggie broth
- 1 cup frozen peas
Cooking steps:
- Boil the potatoes until fork-tender, then drain and dry them.
- Mash the potatoes with softened salted vegan butter, nutritional yeast, and season to taste.
- Dice mushrooms, carrots, celery, and shallots (or onions).
- Mince garlic and chop sage and thyme.
- Sauté garlic, sage, and thyme with tomato paste and Worcestershire sauce.
- Add flour, red wine, and vegan beef or veggie broth to the sautéed mixture.
- Combine with plant-based meat and frozen peas.
- Transfer the meat filling to a cast iron skillet.
- Top the meat filling with the mashed potatoes and create uneven lines with a fork.
- Bake the shepherd's pie at 375°F for 25 minutes, then broil for an additional three minutes until the top is browned.
- Allow the shepherd's pie to cool for 20 to 30 minutes.
- Prepare a quick brown gravy by melting vegan butter, whisking in flour, and adding vegan beef or veggie broth.
- Serve the shepherd's pie with a drizzle of homemade gravy and enjoy!
