Shepherd’s pie is one of my favorite dishes to make around the holiday’s. Theres just something about it that is so warming, hearty, and satisfying. There are plenty of vegan shepherd’s pie recipes out there, but most of them have a bunch of vegetables and all this stuff, and while delicious, doesn’t replicate a true shepherd’s pie. The one I created for you guys, has all your typical ingredients; ground beef, corn, peas, carrots, gravy, mashed potatoes… but it is just all made from plant based ingredients! Lets get into it.
Let’s talk ingredients. You’ll need onion, celery, carrots, potatoes, sage, thyme, rosemary, garlic, corn, peas, vegan ground beef, white miso, vegan worcestershire sauce, tamari, dijon mustard, white wine vinegar, flour, vegetable stock, coconut cream, almond milk, vegan butter, vegan cream cheese, salt, & black pepper. Most of these ingredients I already always have at the house, so its usually just a quick & cheap trip to the store to complete this dish. You’ll want to dice your onion, carrot, and celery all into small chunks, about the size of the corn kernels you’re using, so that everything cooks evenly and looks uniform throughout the dish.
Start out by making your mashed potatoes. Cube your potatoes and place them in room temperature water in a pot. Add some salt to taste, cover and bring to a boil. Allow to cook about 15 minutes or so, until all the potatoes are fork tender. The cooking time on this will vary, depending on how big or small you cut your potatoes. I use a potato ricer to mash my potatoes, so I leave the skins on because the ricer peels them for me. If you’re mashing by hand with a potato masher though, make sure you peel your potatoes before cooking them. Once your potatoes are cooked through, drain them and set aside. Heat up your almond milk & vegan butter in a pot over the stuff until warm, mash your potatoes (through a ricer, food mill, or with a potato masher) and then add your milk / butter mixture and your cream cheese. We chose to use Kite Hill’s chive cream cheese. Its the most amazing vegan cream cheese, but if you cant get ahold of it, you can use a different vegan cream cheese, or just omit it all together. Mix well until the cream cheese, milk, and butter are incorporated fully, and then season the potatoes with salt, pepper, and garlic granules. Set these guys aside until you’re ready to use them.
Next you’ll need to sweat your celery, carrots, and onions in a few tablespoons of olive oil. You’ll want to cook these for about 5 minutes before adding any other ingredients. After they have softened, add in your fresh herbs and allow to cook for another 2-3 minutes until the herbs have cooked in with the vegetables. Then add the rest of your ingredients, minus your coconut cream, and stir to combine. Bring this mixture to a boil, then reduce to a simmer to thicken. If it is too thick, add some more vegetable stock to thin it out, or if its too thin, add some more flour to thicken it up. You want it to be a gravy consistency, not too thick & not too thin. Right before filling your ramekins or baking dish with this mixture, stir in your coconut cream.
Once your filling is ready, fill your ramekins or baking dish about 3/4 of the way with it. Then spoon your mashed potatoes over top, and smooth out. Coat the top of your potatoes with some melted butter, and pop under the broiler for about 5 minutes, or until golden brown. Top with fresh chives, and you’re good to go!
- 1 yellow onion
- 3 celery stalks
- 3 large carrots
- 3 garlic cloves
- 1 tsp fresh sage
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1 bay leaf
- 1 tbs black pepper
- 1 tbs pink himalayan salt
- 1/2 cup peas
- 1/4 cup corn
- 1 cup vegan ‘ground beef’
- 2 tsp white miso paste
- 1.5 tbs tomato paste
- 1.5 tbs tamari
- 1 tbs vegan worcestershire
- 1 tbs dijon mustard
- 1.5 tsp white wine vinegar
- 2 tbs gluten free all purpose flour
- 3/4 – 1 cup vegetable stock
- 2 tbs coconut cream
- 1 lb gold potatoes
- 3 tbs vegan butter
- 1/4 – 1/2 cup regular unsweetened almond milk
- 1 package kite hill chive cream cheese
- 1 tbs black pepper
- 1 tbs pink himalayan salt
- 1 tsp garlic granules
- Start by making your mash. Peel, and cube your potatoes. Place them in a pot with water covering them by an inch, and salt lightly. Bring to a boil, and then put a lid on until tender. Once the potatoes are cooked through, drain, transfer back to the pot, and mash with all other ingredients. Set aside until further use.
- Prep the rest of your ingredients. Dice your onion, celery, and carrots (peel those first), into same sized cubes. Add a little olive oil to a deep skillet and start with your onions. Once those have cooked for a minute, add your celery, carrots, and mince your garlic into the skillet. Allow to cook for 2-3 minutes, and then add in your mushrooms. At this point, season with salt & pepper, and add in your fresh herbs. Finely chop your fresh herbs, and add in your bay leaf whole. Allow to cook for 3-4 minutes until fragrant.
- Add in your vegan ground beef, miso, tomato paste, tamari, worcestershire, dijon mustard, and white wine vinegar, bring to a boil, and then reduce to a simmer. Add your flour, and mix until dissolved, and then add in your vegetable broth as everything thickens, to thin out the sauce. You want the end result to be a thin gravy, similar to the consistency of a syrup. Right before assembling your shepherds pie, add in your coconut cream and stir to combine.
- Take your ramekins or baking dish, and fill it 3/4 of the way with your filling. Add your mashed potatoes on the top, smooth over, and create little crevices so it can brown up nicely. Melt a tablespoon or two of vegan butter in a small dish, and brush with a pastry brush over top the potatoes. This will make them brown up very nicely in the oven. Place your ramekins or baking dish onto a baking tray, and place in a preheated oven on the broil setting, and bake for 5-10 minutes, or until golden brown on top.
- Finely chop some fresh chives, and sprinkle over the top with some freshly cracked black pepper when finished. Serve & Enjoy!