Shepherd's Pie

Name: Shepherd's Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 portions
Ingredients: 2 1/4 lb potatoes; 2 tbsp vegan butter; 1/2 cup oat milk; 1/2 tsp salt; 2 tbsp extra virgin olive oil; 2 yellow onions; 2 1/4 lb soy crumbles; 4 tsp dried parsley; 2 tsp dried rosemary; 1 tsp dried thyme; 1 tsp salt; 1 tsp ground black pepper; 2 tbsp Worcestershire sauce (vegan, without anchovies); 4 garlic cloves; 4 tbsp all-purpose flour; 4 tbsp tomato paste; 2 cups vegetable broth; 2 cups frozen peas and carrots; 1 cup frozen corn kernels; 1/2 tsp garlic powder (optional); 1/4 tsp ground black pepper (optional); 1/3 cup vegan parmesan cheese (optional)

Prep time: 30 min
Total time: 75 min
Keeps: 4 days
Freezable
Party favourite

Allergens: GlutenSoyPeasCorn

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the top layer:

2 1/4 lb potatoes
2 tbsp vegan butter
1/2 cup oat milk
1/2 tsp salt

1/3 cup vegan parmesan cheese (optional)

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Prepare the top layer:

Peel and quarter the potatoes, then boil them in a large pot of water for 10–15 minutes, until fork-tender.

Drain well and return them to the pot.

Mash until smooth, mixing in the vegan butter and oat milk. Season with salt and set aside.

Prepare the bottom layer:

Preheat the oven to 400 °F.

Finely chop the onions and press or mince the garlic.

Heat the oil in a skillet over medium heat (6/9). Sauté the onions for about 5 minutes, stirring occasionally.

Stir in the soy crumbles, parsley, rosemary, thyme, salt and pepper.

Cook for 6–8 minutes, until the soy browns slightly.

Add the Worcestershire sauce and garlic and cook for 1 minute.

Stir in the flour and tomato paste.

Pour in the vegetable broth and add the frozen peas, carrots and corn.

Bring to a boil, then reduce the heat and simmer for 5 minutes. Season with garlic powder and extra pepper, if desired.

Assemble:

Spread the bottom layer evenly in an 8 × 12 inch baking dish, pressing it down gently.

Spread the mashed potatoes on top and smooth them with a spoon or spatula. Sprinkle with vegan Parmesan, if desired.

Bake uncovered for 25–30 minutes, until the edges bubble and the potatoes turn lightly golden.

Let rest for 15 minutes before serving.

Nutrition per portion

Calories: 543
Carbohydrates: 76 g
Protein: 37 g
Fat: 12 g
Iron: 7.6 mg
Calcium: 261.2 mg

Shepherd's Pie

Ingredients

For the top layer:

For the bottom layer:

For the placeholder:

Procedure

Nutrition per portion