Hubs came home from work and stated that he had a late lunch and wasn’t overly hungry. Since me and the kid were sitting down and actually eating together (and I’m not going to lie, that doesn’t happen too often) he decided to just sit and have a few bites with us. Vegan’s sheppard’s pie I told him. Hmmm he said.

Before I knew it, his plate was clean and he was getting up (I assumed to put the dish in the dishwasher) and he helped himself to some more!! (so much for not really being overly hungry!) “It’s really good” he says.

Yes. Yes it was!!!

Soooo goooood

Soooo goooood

This is the recipe that I roughly used.

I used my favorite Gardien beefless ground round and Tofutti Brand vegan cream cheese. I forgot the soy milk (oops) so that’s optional.

The kicker for the potatoes is that I used a ricer. I just find that the perfect light and fluffy mashed potato comes from those that have been smushed through a ricer. Give it a try!!

Vegan Sheppard’s Pie

5 russet potatoes, peeled and cut into 1-inch cubes

1/2 cup vegan mayonnaise

1/2 cup soy milk

1/4 cup olive oil

3 tablespoons vegan cream cheese substitute (such as Tofutti ®)

2 teaspoons salt

Bottom layer:

1 tablespoon vegetable oil

1 large yellow onion, chopped

2 carrots, chopped (I didn’t have carrots, but did add in some diced mushrooms which added a great meaty-ness)

3 stalks celery, chopped

1/2 cup frozen peas

1 tomato, chopped (I used one can of organic tomato paste instead)

1 teaspoon Italian seasoning ( I didn’t have this so I tossed in whatever I saw. Basil, oregano, etc)

1 clove garlic, minced, or more to taste

1 pinch ground black pepper to taste

1 (14 ounce) package vegetarian ground beef substitute

1/2 cup shredded Cheddar-style soy cheese (I skipped this as I felt the top layer had enough processed ingredients, but go for it!)

 

Directions

1.     Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.

2.     Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.

3.     Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.

4.     Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.

5.     Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.

6.     Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.

7.     Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

 

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