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Cozy Vegan Shepherd’s Pie with Walnuts and Coffee
A hearty vegan shepherd’s pie filling combines plant-based ground meat, soaked walnuts, mushrooms, vegetables, herbs, red wine, and a surprising splash of leftover coffee. It is topped with fluffy mashed potatoes and baked uncovered until browned.
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Ingredients
- 2 tbsp olive oil
- 1 red onion (diced)
- 5 cloves garlic (chopped)
- 1 pack vegan ground meat (Pack size not specified)
- 1.5 cups walnuts (chopped and soaked)
- 6 shiitake mushrooms (diced)
- 1.5 large carrot (chopped)
- fresh thyme (lots)
- fresh rosemary (lots; additional rosemary twigs for topping)
- 1 cube vegan beef stock cube
- 0.67 cup water (about 2/3 cup)
- nutritional yeast (to your heart’s content)
- 0.33 cup red wine (about 1/3 cup)
- 0.33 cup coffee (leftover coffee from this morning)
- 1.5 cups frozen peas
- mashed potatoes (fluffy mash for topping; amount and ingredients not specified)
- vegan butter (for topping the mash; amount not specified)
Steps
- 1
Dice the red onion, chop the garlic, chop and soak the walnuts, dice the shiitake mushrooms, and chop the large carrots. Prepare the fresh thyme and rosemary.
- 2
Put the olive oil, red onion, garlic, vegan ground meat, soaked walnuts, shiitake mushrooms, carrots, fresh thyme, fresh rosemary, vegan beef stock cube, water, nutritional yeast, red wine, leftover coffee, and frozen peas into an oven-safe pot. The post gives no specific order for adding them.
- 3
Let the mixture simmer and soak for about 45 minutes.
- 4
Spread fluffy mashed potatoes over the filling. Top the mash with vegan butter and rosemary twigs.
- 5
Bake uncovered in the oven at 200°C for 40 minutes, until the top is browned.
Notes
The author says they usually follow their heart and does not give exact quantities for the vegan ground meat pack, herbs, nutritional yeast, mashed potatoes, or topping butter. The mashed-potato recipe and its quantity are not specified. The listed simmer instruction does not state a heat setting.
Nutrition per serving
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