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.
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