Ever since I started cooking vegan food, one of the first things people say is “Oh dear, how is your husband getting along??” Sometimes vegan food gets the reputation of being just light salads, and that it can’t be filling/satisfying. Well, now obviously if you’re a veteran of the plant-based diet, you know that we aren’t suffering. But just in case there were any doubts, this recipe for a hearty vegan dinner is one of my husband’s favourites.

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Vegan Shepherd’s Pie
Serves 4

Filling:

  • 1 half large yellow onion, diced
  • 1 carrot, diced
  • 1 cup green beans, diced
  • 1 cups crimini mushrooms, sliced
  • 1 tsp tamari
  • 1/2 cup wine, white or red is fine
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 3/4 cup canned lentils
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 1/2 cups veggie stock
  • 1 1/2 cups veggie stock
  • 1 tbsp BBQ sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp hot sauce (optional)
  • Small bundle of fresh herbs, I used 1-2 sprigs each of rosemary, sage, Italian parsley and thyme
  • 3/4 cup TVP (Textured Vegetable Protein)

Mashed Potatoes:

  • 3 large russet potatoes, peeled and quartered
  • 1/4 cup vegan butter
  • 3/4 cups almond milk
  • pinch of salt

Preheat oven to 450F, and set a large pot of water on the stove to boil.

In a cast iron pan* (see note at bottom), saute onions and carrots until soft.
Add in the green beans, mushrooms, tamari and wine. Stir in the frozen peas, corn and lentils.
Add the garlic powder, onion powder, pepper, veggie stock, tomato past, BBQ sauce, balsamic vinegar, hot sauce (if you’re using it) and herb bundle.
Let simmer for 5-10 mins to thaw out the frozen veggies and let the flavours come together.
Stir in the TVP and allow it to re-hydrate. If it seems dry at all, add more stock or just water,
but be careful because you don’t want it to be runny. Set aside while you make the potatoes.

For the mashed potatoes, I’m not doing anything revolutionary. Just boil them until they are soft, then mash with butter and almond milk, a 1/4 cup at a time until you reach desired consistency. If needed, add more almond milk, but again, be careful, you don’t want soup! Add salt to taste, but go light, because the filling has been well seasoned.

Top the filling mixture with mashed potatoes. If you like, you could get fancy with a piping bag or a fork, but I just spooned it all on there.

Bake the whole thing at 450F for 15 minutes, then broil for 5 minutes, or until the top starts to brown.

Serve & Enjoy!

*Note: if you don’t have a cast iron pan, simply make the filling in a regular frying pan, and then transfer to an oven safe dish before topping with the mashed potatoes.

 

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