Holiday Shepherd’s Pie

I have made a total of around 5 or 6 different Shepherd’s Pie recipes over the last year. This is the first one where I actually said ” Wow, this is the one. ”  So here you go. I was able to make 3 individual pot pies, and an 11 x 8 ” sized pie I believe. They came out gorgeous, so I will probably make more next week, honestly.

 

 

 Ingredients :

 

For the potato top layer :
  • 5 russet potatoes, peeled and cut into cubes
  • 1/2 cup of vegenaise
  • 1/2 cup soy milk
  • 1/4 cup olive oil
  • 3 TBSP Tofutti Cream Cheese
  • 2 TBSP garlic salt seasoning
  • 2 TBSP fresh parsley
  • dash of salt
 
For the filling :
 
  • 1- 2 TBSP vegetable oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 3 stalks of celery, chopped
  • 1/2 cup frozen peas
  • 1 clove of garlic, minced
  • 1 tsp Italian style mixed seasoning (optional)
  • 2 packages of Gardein Beefless Tips (or 14 – 16 oz. of meat sub of your choice)

 

 

Optional : Sprinkle of Daiya or other vegan cheese for the top of the pie. I used Jack Style 

 

To Make :

Preheat oven to 400 degrees and spray the pan(s) you’ll be using with a light coat of oil.

Peel and cube the potatoes, and boil them in a large pot of water until fork tender. About 15- 20 minutes usually.

While the potatoes are boiling, chop your veggies and heat your meat sub in a small pan on low heat, just enough to get it thawed a bit.

Heat the vegetable oil in a large pan over medium heat, add your vegetables (onion, carrots, celery, frozen peas) and cook until translucent, stirring often, about 10 minutes. Stir in the seasonings, and garlic. Reduce the heat and stir in your meat substitute.

I kept my meat substitute a little on the chunky side, but you can break it up how you like. 

Let cook until heated through, 5- 10 minutes. Turn the heat off.

Drain your potatoes and mash them with the milk, cream cheese, garlic salt, vegenaise, olive oil, parsley and optional salt. They seem sort of an odd TV- Dinner- ish texture, but this concoction stays nice and moist and creamy when it’s in the oven, and will give you a nice browning. Trust me.

 

Now put the pies together. Spread the filling into your desired dish(es) leaving up to 2 inches for the potato layer. When you spread the potato layer over the top I recommend using a rubber spatula or the back of a spoon. You want to make sure to get an even layer, and also make sure you seal the sides so it doesn’t boil over.

 

Place in the oven for around 20- 25 minutes or until the tops are browned, about 10 minutes in, I took mine out and sprinkled them with Daiya.

Enjoy ~

 

 

 

 

 

 

 

2 comments

  1. Brendon says:

    I felt I just had to leave a comment after reading through a number of your delicious posts. I’ve just started down the vegan road and, from the looks of it, this website and your amazing recipes are going to get me through my transition to an animal free life style. I eagerly await your next post! Thanks!

    • HomeVegan says:

      Well, I’m glad you decided to leave your comment and congrats! Going vegan is amazing in every aspect of someone’s life. As you transition you’ll be amazed at what a positive impact it has on your life as a whole. I actually have a couple of more Holiday recipes, however, in the midst of posting I came down with a bad case of the flu. I hope to post recipes for chocolate peppermint bark, nut brittle, and stuffing when I feel up to it. Thank you so much for your positive feedback and this site is solely for people like you. I sincerely hope I can help you make it through the change!

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