Vegan shepherds pie


Shepherds pie. Isn’t that sort of a morbid name? The shepherd has some animals, and then the shepherds animals are suddenly folded into a “pie”. My mom never made shepherds pie when I was growing up. I had it in school once or twice at the cafeteria. It usually just consisted of biscuits, beef, corn, and then mashed potatoes and cheese on top. Between the potatoes (no nutritional value), beef (terrible for you), cheese (also terrible for you), and corn (not a vegetable, do not fool yourself)… That dish is just not a healthy dinner. So I decided it was time to veganize this. I like to top it with sweet potatoes because they’re much better for you. This dish is sweet and savory. It’s one of those things that my husband is very happy to hear that we’re having for dinner. Even though its not your traditional shepherds pie it’s pretty fantastic, I suggest you make it.

Tater topping
2 medium sweet potatoes, skinned and cubed
4 cloves garlic, minced
1/4 cup soy milk

1 large carrot, sliced
2 ribs celery, chopped
1 large white onion, diced
1 cup kale or spinach, washed and chopped
1 large portobello mushroom or 2 cups baby Bella mushrooms
6 cloves of garlic, diced
Two tablespoons of olive or coconut oil, for cooking
1/4 cup red wine, to summer in

Veggie sauce
1.5 cups veggie stock
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon dry turmeric (optional)
1/4 cup soy sauce
3 tablespoons flour
3 tablespoons nutritional yeast
1/2 teaspoon salt

Peel and dice the potatoes, and boil them until fork tender. When you can easily pierce them with a fork, they’re done. Add potatoes, garlic, and soy milk to a bowl and mash together (I just used a fork). Set aside.

Whisk all of the sauce ingredients together in a bowl, until no lumps remain, set aside.

Add olive oil, carrot and celery and cook on medium heat for about 5 minutes. Next add onion, garlic, and the red wine and cook for about 3-4 minutes on medium heat. Add mushrooms and sauté for a minute, then add the sauce you set aside earlier. Cook on medium high heat for five minutes, then turn to medium low and cook for another five minutes, stirring all the while. Add the filling to an 8×8 dish. Top with the potatoes. Bake at 350 degrees for 35 minutes.

You might want to serve this in bowls with spoons, it’s delicious but it doesn’t hold together like real pie once you take it out of the baking dish. So I suggest using bowls, spoons, and licking the bowl when it’s gone. It is seriously that good. Enjoy!




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