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Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

As a little girl from New York City visiting my family in Liverpool, England I ran to my Grandma’s little row house for two things; fish balls (fried fish balls) and shepherd’s pie.   Neither healthy, both incredibly tasty and junk food-esque to the girl who grew up in a house of very healthy food and a Mom who was practically a gourmet Chef.   Shepherd’s Pie in the UK is like Macaroni and Cheese in the US, it’s a staple that most families eat at least once a week.   Cheap, easy to make, warm, and filling – it’s an easy sell to the entire family.   One caveat; it’s full of fat, cholesterol,   danger (chopped beef often carries the most germs   and diseases – many times coming from numerous different slaughterhouses) and cruelty (chopped beef – the lowest quality meat – usually comes from spent dairy cows).   It’s an easy decision to make the switch when faced with a wonderful vegan version below!   Get cooking and stay cozy, Ducky.

Vegan Shepherd’s Pie

This pie is the perfect comfort food for a cool fall evening. Add your own spices to suit your taste. Vegan Shepherd's Pie

4 medium potatoes, diced
2 Tbsp. margarine (we love “Earth Balance”)
1/4 cup soy milk or liquid nondairy creamer
Salt and pepper, to taste
1 medium onion, finely chopped
1 Tbsp. vegetable oil
12 oz. faux ground beef-style crumbles
1 10.5-oz. can Campbells mushroom gravy (or 1 1/4 cups prepared vegetarian gravy of your choice)
1 6-oz. can (or chopped fresh) mixed peas and carrots, drained
Salt, garlic powder, pepper, and cayenne, to taste

See Also

  • Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper.
  • In a medium pan, saute the onion in the oil until translucent.
  • In a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges.
  • Bake in a 350 °F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.

Makes 6 to 9 servings

via vegcooking.com


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