Vegan Shepherd's Pie - Super Veggie Mom

Mar 31, 2013

Vegan Shepherd’s Pie

Happy Easter! Although I didn’t plan it this way, I was thinking how extraordinarily appropriate it is that we ate shepherd’s pie on Easter since Jesus Christ is the original “Good Shepherd.” What drew me toward this recipe was actually a craving for one of my favorite pre-plant-based comfort foods–Chicken Pot Pie. This recipe is so rich, so filling, and so…pure comfort that it totally nailed it.

I adapted this recipe from Inspirations & Explorations. I love all the different vegetables in the filling combined with the creamy, barely-crusted potato topping.

Vegan Shepherd's Pie

A hearty comfort meal for the whole family!

Author: Super Veggie Mom

Ingredients

Filling:
3½ cups vegetable broth warmed ( used my recipe for homemade vegetable broth base powder)
¼ cup dried porcini mushrooms
2 medium potatoes diced (I used red potatoes, but Russett or Yukon gold would work)
1 turnip, peeled and diced
2 small stalks celery chopped
1 cup frozen peas & carrots blend
¼ cup corn (fresh or frozen)
1 large p0rtobello mushroom, diced
1 medium onion chopped
5 garlic cloves, minced
1 tbsp canola or olive oil
1 tbsp dried rosemary
¼ tsp freshly ground black pepper
3 tbsp flour
Potato topping:
3 large unpeeled potatoes, scrubbed clean and boiled or microwaved until soft
2 tbsp vegan margarine
½ cup almond milk
½ tsp garlic powder
½ tsp onion powder
pinch of salt
2 ready-made frozen pie crusts

Instructions

Boil dried porcini mushrooms in broth in large pot for about 10 minutes.
Add diced potatoes, celery, and turnip to the pot and bring to a boil.
Combine the flour with enough water to make a paste in a small bowl, then add that paste to the big pot and stir until dissolved. Reduce heat to low boil.
In a separate small saute' pan, saute' onion and garlic in oil until onion turns translucent. Add diced portobello and cook a couple more minutes.
Crush the dried rosemary with mortar and pestle, then add the rosemary and pepper to the onion-mushroom saute' and stir.
Pour the onion-mushroom mixture into the large vegetable pot, along with the peas, carrots, and corn, and simmer for 15 minutes.
Remove dried porcini mushrooms from large pot and discard.
Place the 2 ready-made pie crusts on a cookie sheet and fill with the contents of the vegetable pot.
Cover each with aluminum foil and bake at 350 degrees for 30 minutes, then remove to add topping.
To make the topping, combine all topping ingredients in food processor and process until smooth and creamy.
Smooth potato topping over cooked pie fillings and return to oven.
Turn the oven to high-broil for 7-8 minutes, or until top of potato filling starts to lightly brown, then remove.
Cool for 10 minutes before serving.