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shepherd's pie on pink plate with gold fork

Cozy Vegan Shepherd’s Pie

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Meals
  • Method: Stovetop
  • Cuisine: American

Description

Hearty and filling Vegan Shepherd’s pie, packed with veggies and topped with creamy mashed potatoes. Cozy comfort food at its finest! Serve with Cozy Vegan Gravy.


Scale

Ingredients

For the filling:

  • 1 tbsp Carlini Extra Virgin Olive Oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 16oz sliced mushrooms
  • 1 lb frozen Simply Nature Organic Mixed Vegetables (green beans, carrots, peas, corn)
  • 3 tbsp Happy Harvest Tomato Paste
  • 1 1/2 cups Simply Nature Organic Vegetable Broth
  • 2 tbsp Fusia Asian Inspirations Reduced Sodium Soy Sauce
  • 1 1/2 tsp Stonemill Rosemary Leaves (dried)
  • 1 1/2 tsp Simply Nature Organic Thyme Leaves (dried)
  • 115oz can Simply Nature Organic Garbanzo Beans, drained and rinsed
  • 2 tbsp Baker’s Corner All Purpose Flour
  • 3/4 tsp fine sea salt + lots of freshly ground black pepper

For the mashed potatoes:

  • 24oz Tasteful Selections Honey Gold Potatoes* (4 cups, no need to peel)
  • 1/2 tsp fine sea salt
  • 1/2 tsp Stonemill Garlic Powder
  • 1/2 cup Friendly Farms Unsweetened Original Almondmilk
  • 2 tbsp Carlini Extra Virgin Olive Oil (or butter if not vegan)
  • 1/4 cup chopped green onions (optional)

Instructions

  1. Place potatoes in a medium pot. Add cold water until they’re covered by a couple inches. Bring to a boil then reduce heat to medium low and boil for about 18 minutes, or until very fork tender. Drain and return to pot. Add milk, oil, salt, garlic powder and a few grinds of pepper. Use a potato masher to mash until smooth. Stir in green onions, taste, and adjust seasoning if needed (I added another 1/4 tsp salt).
  2. Meanwhile, warm olive oil in a very large oven-proof skillet** (I used a 3.5 qt braiser) over medium heat. Add onion and garlic and cook for 3 minutes, stirring often. Add mushrooms and cook for 13 minutes, stirring often, until very soft and starting to brown.
  3. Stir in frozen veggies and tomato paste stir until warmed through. Stir in broth, soy sauce, rosemary and thyme.
  4. Preheat oven to 375F. Sprinkle mixture with flour and simmer for a few more minutes, or until thickened. Lightly mash chickpeas with your hands or a potato masher and add to pan. Season liberally to taste with salt and pepper.
  5. Spoon potatoes onto veggie mixture and use a spatula to smooth it out. Sprinkle with thyme and bake for 15 minutes. You can broil it at the end for extra browning, if you like!

Notes

*I prefer baby gold potatoes because they’re so creamy and you don’t have to chop or peel them; however you can use russet potatoes also. You may need more butter for creaminess.

**I like to cook this in my 3.5 qt cast iron braiser, but if you don’t have an oven-safe skillet, you can use whatever pan you have and then transfer it to an 8×8 inch baking dish prior to baking.

GLUTEN FREE: Use gluten free all purpose flour and tamari for the soy sauce.