Vegan Shepherd’s Pie

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp garlic (minced)
• 1 onion (diced)
• 3 stalks celery (chopped)
• 2 carrots (sliced)
• 2 cups mushrooms (sliced)
• 1 cup corn
• 0.25 cup fresh parsley (chopped)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tsp pepper (for filling)
• 1 tsp salt (for filling)
• 2 cups vegetable broth (add in half-cup (120 ml) increments)
• 1 tbsp flour
• 4 potatoes (peeled and chopped)
• water (enough to cover the potatoes; lightly salted)
• 1 tbsp vegan butter (for mashed potatoes)
• 0.5 cup soy milk (or nut milk)
• 1 tsp salt (for mashed potatoes)
• 1 tsp pepper (for mashed potatoes)

Steps

1. 1

   Preheat the oven to 220°C (425°F).

2. 2

   In a medium-large pot over medium heat, combine the vegetable oil, garlic, and onion. Cook for 1 minute, until the onion starts to soften.

3. 3

   Add the celery and carrots. Stir until the onion is translucent.

4. 4

   Add the mushrooms, corn, parsley, tomato paste, dried thyme, dried sage, salt, and pepper. Stir until well mixed.

5. 5

   Add the vegetable broth in half-cup (120 ml) increments, allowing the mixture to come to a simmer before adding more.

6. 6

   Add the flour and mix. Continue mixing until the mixture thickens.

7. 7

   Once thick, remove the filling from the heat and pour it into a pie dish.

8. 8

   Add the potatoes to a large pot and cover them with lightly salted water. Set the pot over medium-high heat and bring the water to a boil.

9. 9

   Cook the potatoes until softened and fork-tender.

10. 10

    Remove the potatoes from the heat and drain.

11. 11

    Mash the potatoes, then add the vegan butter, soy milk, salt, and pepper.

12. 12

    Spoon the mashed-potato mixture over the vegetables in the pie dish and smooth it into an even layer.

13. 13

    Optionally, use a butter knife or long, thin spatula to press into the potato surface every inch (2½ cm), creating an undulating presentation.

14. 14

    Bake the pie for 20–25 minutes.

15. 15

    Allow the pie to cool for 5 minutes, then serve.

16. 16

    Enjoy.

Notes

The structured recipe and page text do not include lentils, despite the description mentioning them; they have not been added. The source does not specify a pie-dish size or an exact potato-boiling time.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• comfort food
• baked
• weeknight
• high-fiber