There is absolutely nothing more comforting on this earth than a nice, hot, steaming slice of shepherd’s pie—until now. This secretly vegan version will warm your guests to their toes and heat hearts for lively discussions around the table.

Excerpted from Kinda Vegan: 200 Easy and Delicious Recipes for Meatless Meals (When You Want Them) Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Photographs by James Stefiuk.

No Shepherd, No Sheep Pie [Vegan]

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Calories

198

Serves

6

Cooking Time

50

Ingredients

  • 1 1⁄2 cups textured vegetable protein (TVP)
  • 1 1⁄2 cups hot vegetable broth
  • 1⁄2 medium yellow onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 large carrot, peeled and sliced thin
  • 2 tablespoons olive oil
  • 3⁄4 cup sliced white mushrooms
  • 1⁄2 cup frozen green peas, thawed
  • 1⁄2 cup vegetable broth, room temperature
  • 1⁄2 cup plus 3 tablespoons unsweetened soy milk, divided
  • 1 tablespoon white whole-wheat flour
  • 5 medium red potatoes, peeled and cooked
  • 2 tablespoons vegan margarine
  • 14 teaspoon dried rosemary leaves
  • 1⁄2 teaspoon dried sage
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground black pepper

Preparation

  1. Preheat oven to 350°F.
  2. In a medium bowl, mix TVP with hot broth, and let sit for 7 minutes. Drain.
  3. In a medium skillet over medium-high heat, sauté onion, garlic, and carrot in oil for 5 minutes. Add mushrooms, peas, 1⁄2 cup broth at room temperature, and 1⁄2 cup milk. Add flour and let the sauce thicken up. Move mixture into a greased 9×13-inch casserole dish.
  4. In a large bowl, mash potatoes, margarine, and the remaining 3 tablespoons of milk with rosemary, sage, salt, and pepper. Spread over vegetables in the dish.
  5. Bake for 35 minutes.
  6. Enjoy!

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Nutritional Information

Per Serving: Calories: 198 | Carbs: 15 g | Fat: 9 g | Protein: 14 g | Sodium: 486 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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