March 16, 2018
Vegan Shepherd’s Pie
Do you guys celebrate St. Patrick’s Day? Neither Ashlee or myself are of Irish descent, but we celebrate every year mainly for the food. In the past, before switching to a vegan diet, we would go all out. Corned beef and cabbage, bangers and mash, Guiness beef stew, and my personal favorite…Shepherd’s Pie.
Ashlee and I don’t generally like casseroles, but there’s something so satisfying and comforting about Shepherd’s Pie. Maybe it’s the rich, meaty stew-like filling or the fluffy mashed potato topping. Or both combined. To say I love this dish is an understatment.
Since St. Patrick’s Day is tomorrow, I figured there’s no better time to veganize this famous dish.
Grab a Guiness and let’s get to making some vegan shepherd’s pie, shall we?!
To start with our vegan shepherd’s pie, prepare the potatoes. While they’re boiling, work on the delicious and rich stew-like filling.
We decided to use vegan ground beef crumbles as our base to resemble a classic shepherd’s pie. Traditionally, shepherd’s pie is made with ground beef or lamb and vegetables such as peas and carrots. You can go really plant-forward with this dish if you’d like and sub the vegan ground beef for lentils and load up on veggies such as mushrooms and corn! 
Once the potatoes and filling are done, all you have to do is assemble, bake and then wait!
Our vegan shepherd’s pie is a very simple dish and reuquires less than an hour of your time!
We hope you guys love our vegan shepherd’s pie as much as we do! If you give it a try, make sure to snap a photo and share it on Instagram! Don’t forget to tag us at @eat_figs_not_pigs and use the hashtag #EatFigsNotPigs. We love seeing your recreations of our recipes!
Til next time, guys!!!
XOXO!
- 2 russet potatoes, peeld and cut into ½" thick cubes
- ⅓ cup vegan half and half (we use the brand Ripple)
- ¼ cup vegan butter
- Pinch of himalayan salt and fresh ground black pepper
- 3 small carrots, diced
- 1 small white onion, diced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 1 tsp fresh roemary, chopped
- 1 tsp fresh thyme, chopped
- 2 TBS olive oil
- ½ cup Marsala wine
- 2 - 12 oz packages veggie ground crumble (we used the brand Boca)
- 2 TBS all purpose flour
- 1½ Not Beef boullion cubes or 1½ teaspoons vegetable bouillon paste
- 1½ cups water
- 2 TBS tomato paste
- 2 TBS vegan worcherstire sauce
- Salt and pepper to taste
- Preheat ovewn to 400 fahrenheit
- Place the potatoes in a medium saucepan and cover with cold water. Increase heat to high, cover, and bring to a boil. Once the potatoes are at a boil, remove the lid, reduce heat to a simmer (between low and medium-low), and cook until tender, about 10-15 minutes.
- Remove from heat and drain the potatoes. Off the heat, add the potatoes, half and half, butter, salt and pepper back into the pot. Mash the potatoes until smooth, but not too creamy and set aside.
- In a pan on medium high heat, add oil. Once the oil is hot, saute onions, carrot and garlic until fragrant, about 5 minutes. Add marsala wine and reduce to half, scraping up any brown bits.
- Once the marsala wine has reduced to about ¼ cup, add vegan ground beef and cook unti heated through, about 5-7 minutes.
- Sprinkle the vegan ground beef with flour and toss to coat, continuing to cook for another minute. Add the tomato paste, bouillon, water, worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
- Add the frozen peas to the mixture and cook another 1-2 minutes.
- Assmble the mixture evenly in an 11x7 baking dish and top with an even layer of the mashed potatoes.
- Bake for 25 minutes and then broil for an additonal 5-10 minutes until the potatoes begin to reach a golden brown.
- Cool for 10 minutes before serving.
- ENJOY!
2.
i love shepherd’s pie, but it always seems like a lot of work. you’ve made this look easy!
Thanks Kristin!