This veg*n shepherd’s pie recipe is a simple yet delicious lambless version of the real thing.
Yield: 6-8 servings
Time: 1 hour
Tools
- large sauce pan or Dutch oven
- wooden spoon
- baking dish or deep pie plate
Ingredients
- 2½ T olive or vegetable oil, divided
- 2 cloves garlic, minced
- ½ c onion, minced
- 1 large tomato, chopped OR ½ c tomato sauce + ½ c water
- 6 c mixed vegetables, finely chopped
Some possibilities:
– bell peppers
– carrots
– celery
– corn
– green beans
– leeks
– mushrooms
– peas
– spinach
– zucchini - 1 c vegetable stock or water
- 1 t soy sauce
- pepper
- 2 to 2½ c mashed potatoes
- Garnish: paprika, minced parsley, and/or sesame seeds
Directions
(If you don’t have any leftovers available, start making mashed potatoes first.)
Heat 2 T oil over medium heat, add garlic, and sauté for 2 minutes. Add onion and continue sautéing until soft, about 5 minutes. Add tomato and cook for two more minutes, stirring frequently.
Add stock and vegetables, bring to boil, cover, lower heat, and cook until vegetables are tender, about 5-10 minutes. Add soy sauce and pepper, taste, and adjust seasonings as necessary.
(Meanwhile, drain and mash the potatoes.)
Preheat oven to 350.
Use remaining ½ t oil to grease the baking dish. Arrange vegetables in it, then cover with a layer of mashed potatoes. Garnish.
Bake until bubbly, about 30 minutes. Serve hot.
Notes
For a more substantial dish, you can add/substitute things like pre-cooked, lentils, tofu, or seitan.
Help
Abbreviations | Conversions | Cooking tips
Vegan shepherd’s pie with smoked tofu, carrots, corn, peas, and roasted red and yellow peppers:
