The days are getting colder and colder, and before we know it it’ll be officially winter! All that cold air and lack of sun might have you craving a more hearty meal for dinner. Our VEGAN SHEPHERD’S PIE doesn’t get much more heart warming. Here in the states shepherd’s pie is often made with ground beef and sometimes is a way to use up Thanksgiving leftovers. Being a place where you can find yummy plant-based eats– our vegan version used veggie beef crumbles, and a mushroom gravy to really help reach the classic flavor you may have come to know. Veggies of carrot, celery, onion, and pea mix perfectly with flavorful gravy and let’s not forget the fluffy pillowy clouds of mashed potatoes that top this dish and reach the perfect shade of gold in the oven. So, let’s get cooking!
VEGAN SHEPHERD’S PIE:
- 1 carrot, sliced
- 1 celery stalk, chopped
- 5-6 white button mushrooms, sliced
- 1/2 cup frozen peas
- 1 small onion, chopped
- 2 garlic cloves, diced
- extra virgin olive oil for cooking
- 2 cups veggie beef crumbles of your choosing
- 1 teaspoon garlic powder + more for garnish
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 Tablespoon dried parsley
- 2 Tablespoon dried onions
- salt and pepper to taste
- liquid smoke
- 2 Tablespoon flour
- 1 Tablespoon Better Than Bouillon Gravy Base
- 2 Tablespoon (vegan) butter
- 2 1/2 cups water
- 2-3 cups mashed potatoes
- 1/4 cup nutritional yeast
- 1/3 cup (vegan) panko bread crumbs
- dried chives for garnish
- Start by heating a skillet over med heat with a drizzle of olive oil. Add the carrots, onion, and celery. When the carrots have cooked a bit but still have some crunch to them, add in the garlic. Continue to saute for about a minute. Transfer veggies to a plate and set aside.
- Give the skillet another drizzle of olive oil and add in sliced mushrooms. Cook until tender. Transfer to another plate, set aside.
- In another drizzle of olive oil add the veggie beef crumbles to the skillet. To the crumbles add garlic powder, onion powder, dried basil, dried onion, dried parsley, salt and pepper, and a few dashes of liquid smoke. Let cook until slightly cooked through then add the frozen peas.
- While the crumbles and peas are cooking. Now would be a good time to start making your mashed potatoes. You can make them from scratch or instant mashed potatoes. That call is up to you. Either way, you’ll want about 2-3 cups. After your mashed potatoes are prepared, stir in the nutritional yeast and panko bread crumbs.
- When the crumbles are well cooked, remove them with peas, from the skillet. Add them to the cooked veggies plate.
- Now it’s time to make the mushroom gravy. In the same skillet, add the butter. On medium heat, let the butter melt. When butter has melted, add better than bouillon garlic base and flour. Stir into the butter to start making a rue. Add water 1 cup at a time. Giving time in between cups to allow it to thicken a bit. Let it cook for a few minutes.Add in the cooked mushrooms. Simmer on low for about five minutes. Turn off heat.
- Now you’re ready to ASSEMBLE!
- In a medium sized baking pan that has been lightly sprayed with cooking spray. Spoon 2-3 spoonfuls of the mushroom gravy. Then the “beef” crumble/veggie mixture. Spoon the rest of the mushroom gravy over the veggies. Dollop the mashed potatoes on top. Lightly smooth the potatoes over the top to cover side to side of the baking pan. Leave some peaks in the mashed potatoes so they can get golden when baked. Sprinkle the potatoes with some garlic powder, dried chives, and salt and pepper. Finally finish it off with another light spray of cooking spray.
- Bake in a 400°F oven for about 25-30 minutes.
- Let stand out of the oven for about 15 minutes before serving.