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Vegan Shepherd’s Pie
Author
Veg Life Staff
Ingredients
1
Tbl Oil
1
small Onion
diced
1
tsp
Minced Garlic
1/2
C
Celery
diced
1/2
C
Carrot
diced
1/4
C
Fresh or Frozen Peas
16
oz
. Baby Bella Mushrooms
cleaned, stems removed and quartered
OPTIONAL: Vegan Sausage
1
large Sweet Potato
baked
1
medium Potato
baked
1
Tbl of Vegan Margarine
Vegan Parmesan
see blog notes
3/4
C
Crushed Tomatoes
1
Tbl Tomato Paste
1/2
C
Vegetable Broth
or mushroom broth if you can find it
1
tsp
Vegan Worcestershire
Salt and Pepper
to taste
Herbs
such as Rosemary or Thyme
Parsley
for garnish
Instructions
Bake potato and sweet potato until fully cooked. Allow to cool, then scoop out and roughly mash together with 1 Tbl of vegan Margarine.
In a large saute pan over medium heat, add oil, onions, carrots and celery.
After the onions have become translucent, add the garlic.
Add the frozen peas. Saute for 2 minutes.
Now add the mushrooms and cook until almost tender.
Add the broth, tomato paste, crushed tomatoes and vegan worcestershire.
Allow to cook down until slightly thickened.
Season with salt and pepper and add your herbs, if desired.
Spoon the filling into oven-safe dishes that you have lightly sprayed with non-stick cooking spray and top with the sweet potato mixture.
If desired, add the vegan parmesan and bake at 425 until filling is bubbly and the top is slightly browned and beginning to crust.
Allow to cool on a rack for at least 5 minute prior to serving.
Garnish with fresh parsley and serve with dinner rolls or cornbread.
This recipe yields approximately 3 C of filling but can be easily doubled or tripled.