HOW TO MAKE VEGAN SHEPHERD'S PIE | The Edgy Veg

Preheat oven to 400 degrees Fahrenheit.

In a skillet, heat 2 tablespoons of coconut oil or olive oil.

Saute 4 cloves of garlic and 1 chopped onion for 3-5 minutes until soft and translucent.

Add 1.5 cups of chopped mushrooms and cook for 5 minutes until soft and brown.

Add 1.5 pounds of veggie ground round (about 3 cups), 1 cup water, 1/3 cup red wine, half a can of tomato paste, and 2 tablespoons of Worchestershire sauce.

If vegan Worchestershire isn't available, substitute with ketchup.

Add 2 teaspoons of vegetable or no beef bouillon powder, 1 bay leaf, and ground pepper.

Add 1 tablespoon of fresh rosemary and mix well. Let simmer for 15 minutes on low.

Cook 1.5 pounds of peeled and chopped potatoes in salted water for 15 minutes.

Drain the potatoes and return to the pot.

Mash the potatoes with 1/4 cup almond milk, 3 tablespoons vegan butter, and 1 teaspoon nutritional yeast until smooth.

Cover the mashed potatoes and set aside.

Taste the filling and adjust seasoning with salt and pepper if needed.

Add 2 diced carrots, 1/2 cup frozen corn, and 1/2 cup frozen peas to the filling and cook for another 10-15 minutes until carrots are soft, stirring constantly.

Assemble the shepherd's pie in a 7x11 inch casserole dish.

Top with the mashed potatoes, smoothing it out and creating a rough top with a fork.

Place the casserole dish on a baking sheet and bake for 20-25 minutes until the top is browned.

Remove from the oven and let sit for 15 minutes before serving.

Equipment Needed

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