Shepherd's Pie

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Cookbook

125 Best Vegan Recipes

Published by Robert Rose

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This image courtesy of Mark T. Shapiro

Here’s a new version of an old standby that everyone will enjoy. Delicious when hot out of the oven, it also makes a great leftover. Frozen mixed vegetables come in several varieties. Those that include corn, green beans and peas work best in this dish.

Serves4 to 6

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Halal, Kosher, Lactose-free, Low Cholesterol, Low Saturated Fat, Peanut Free, Tree Nut Free, Vegan, Vegetarian

EquipmentBaking/gratin Dish

MealDinner

MoodBlue

Taste and TextureCheesy, Creamy, Savory, Umami

Type of DishSavory/pot Pie

Ingredients

1 tbsp (15 mL) olive oil
1 onion, finely chopped
1 cup (250 mL) vegetable stock
12 oz (375 g) soy ground meat alternative
10 oz (300 g) frozen mixed vegetables (about 1 1/2 cups/375 mL), thawed and drained (see Notes)
2 cups (500 mL) Garlic Mashed Potatoes
1½ cups (375 mL) shredded vegan Cheddar cheese alternative
Salt and freshly ground black pepper
8-cup (2 L) casserole dish, greased

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, for 3 minutes or until softened. Add vegetable stock and cook for 3 minutes. Add soy ground meat alternative. Reduce heat to low, cover and cook for 10 minutes or until heated through.
Add vegetables and stir well. Cook for 5 minutes or until heated through. Transfer to prepared casserole dish. Top with mashed potatoes, spreading evenly. Sprinkle vegan Cheddar cheese alternative over top.
Bake in preheated oven for 25 minutes or until potatoes and cheese form a soft crust on top.