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Vegan Shepherd’s Pie

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 30 min
  • 120 min
  • $
Gatheredtable
adapted fromOh She Glows Blog

Ingredients

  • FOR THE POTATOES:
  • 3 pounds red potatoes, peeled (if desired) and chopped
  • 2 tablespoons vegan butter
  • 1/3 cup plus 2 tablespoons non dairy milk
  • 1 1/2 teaspoon sea salt, or to taste
  • pinch of freshly ground black pepper, to taste, more for garnish
  • 1/2 teaspoons Italian seasoning
  • FOR THE FILLING:
  • 1 onion, finely chopped
  • 4 medium carrots, peeled & small dice
  • 2 parsnips, peeled & small dice
  • 4 celery stalks, small dice
  • 4 cloves garlic, minced, divided
  • 2 tablespoons extra virgin olive oil
  • 1 cup vegetable broth
  • 1/4 cup red wine
  • 2 teaspoons dried thyme, more for garnish
  • 3 tablespoons flour

Directions

Prep: 1. Peel (if desired) and chop potatoes 2. Add to a large pot of water and bring to a boil then simmer on low for about 30 minutes until very tender. 3. Meanwhile, peel (if desired) and finely dice onions, carrots, parsnips, and celery. 4. Mince garlic. 5. Preheat oven to 425 and lightly oil a 9 x 13 inch baking dish. Make: 1. Heat olive oil over medium heat, add onions and garlic. Cook on low for about 5-7 minutes. 2. Add in the chopped carrots, parsnip, and celery. Cook on medium-low heat for about 15 minutes. 3. When the potatoes are done cooking, drain and add back to the pot. Add the vegan butter, non dairy milk, salt, pepper and Italian seasoning and mash well. Set aside. 4. Meanwhile, in a small bowl, whisk together the broth, red wine, thyme, and flour. Add this liquid mixture to the vegetables in the skillet and stir well. Season to taste. Cook for another 5-10 minutes or so until thickened. 5. Pour the vegetable mixture into baking dish. Spread the mashed potatoes on top and sprinkle with ground pepper, and thyme. 6. Bake at 425 for about 35 minutes, or until browned and warmed through. Allow to cool for at least 10 minutes before serving.

Notes

If you don't have wine on hand just increase the vegetable broth by 1/4 cup.

Goes great with these recipes

Romaine Salad with Garlic Vinaigrette
Roasted Cauliflower
Roasted Shallots
Roasted Asparagus with Balsamic Browned Butter
Spring Lettuce Salad with Roasted Asparagus
Roasted Asparagus with Parmesan
Lettuce Salad

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