About the Recipe
This meatless shepherd’s pie is hearty, filling and combines a veggie-packed filling with fluffy mashed potatoes, the ultimate comfort food :)
3 lb yukon gold potatoes
10 garlic cloves, divided
1 cup vegan butter, room temperature
2 Tbs nutritional yeast
1 Tbs salt or more to taste
2 tsp black pepper, freshly cracked
2 cup textured vegetable protein
1 cup mushrooms, chopped
1 1/2 cup onion, diced or shallots
1 cup celery, diced
1 cup carrots, diced
2 Tbs sage, fresh
2 tsp thyme, dried
1/3 cup sundried tomatoes, chopped
2 Tbs soy sauce
1 Tbs vegan worcestershire sauce
1 Tbs marmite optional
1/2 cup red wine
1 cup vegetable broth
2 Tbs balsamic vinegar or apple cider vinegar
1 cup peas, frozen
2 Tbs olive oil optional
Dice potatoes into equal sizes. Add them to a pot of cold water with salt and garlic cloves.
Bring to a boil until fork tender (~10 minutes). Drain water and then begin mashing the potatoes.
Add butter, salt and pepper until desired consistency is reached. Set aside.
Preheat oven to 350 degrees Fahrenheit.
Chop onion, carrots, mushrooms and celery. Mince 5 of the garlic cloves.
In a pan, add TVP, olive oil and vegetable broth over medium heat until all of the liquid is absorbed. Set aside.
In a pan, add mushrooms and cook for ~5 minutes. Once cooked down, add carrots, celery and onions. Cook for ~8 minutes.
Add garlic, sage, thyme and sundried tomatoes and saute for ~1 minute.
Add TVP, Worcestershire, red wine, balsamic vinegar and marmite (if using). Stir well until most of the liquid is absorbed.
Add frozen peas and mix well.
In an oven-safe pan, add the filling in a flat and even layer.
Add the mashed potatoes on top of the filling in an even layer. Using a fork, create lines in the mashed potatoes to help with a crispy top after baking.
Bake for 30 minutes. If the top is not browned, place it under the broiler for 3-5 minutes. Serve and enjoy.