Vegan Shepherd’s Pie with Gravy & Potatoes!
Wanna get a little creative ? Mix some parsnips or cauliflower with your mashed potatoes. Note to self!
I did use a little olive oil in this recipe because duhhh: Christmas! However, you can make it oil-free and whole foods plant based compliant, I promise you it will still be damn delicious.
Why We Love this Vegan Shepherd’s Pie :
Quick & Easy to Make
Everybody Loves Potatoes & Gravy.
Watch How to Make Vegan Shepherd’s Pie:
Best Vegan Shepherd’s Pie Recipe
- 1 large sweet onion - diced
- 8 cloves garlic - minced
- 1 lb brown mushrooms - sliced
- 1 cup frozen green peas - rinsed under warm water
- 1 large carrot - diced or sliced into rounds
- 2-3 tbsp whole wheat pastry flour - organic
- 2 cups vegetable stock - low sodium
- 1/2 cup red wine - vegan
- 3 whole cloves
- 4 leaves bay
- 1 tbsp smoked paprika
- 1 tsp onion powder
- 1/2 red chili pepper - diced & Optional
- 5 sprigs thyme - leaves only
- 1 pinch sea salt + more to taste
- 2 tsp olive oil or a splash of water
- 3 lb Yukon gold potatoes
- 2 tbsp extra virgin olive oil
- 1/2 cup plant milk (cashew, amond or hemp) - plain unsweetened
- 1/4 cup basil micro greens for garnish (optional)
- 2-3 tbsp nutritional yeast +more to your liking
Make the Mashed Potatoes
- Scrub and rinse the potatoes well and cut them into 1 inch pieces. Transfer them to a large pot and cover with cold water. Add 2 bay leaves and half of the garlic and bring to a simmer. Season well with sea salt and cook until tender, about 12 minutes. Drain the potatoes in a colander and allow them to dry well in their own steam. Discard the bay leaves.Transfer back into the pot, drizzle with the olive oil, plant milk and nutritional yeast and mash to your liking. Taste and adjust seasonings with more sea salt. Add more plant milk and olive oil if a creamier consistency is desired. Set aside until needed.
- Preheat your broiler.
Make the Shepherd's Pie:
- Preheat a cast iron medium pot over medium flame. Add half of the diced onion and a drizzle of olive oil or a splash of water and sauté with a pinch of sea salt for about 5 minutes until translucent. Stir in the carrots and cook another 5 to 10 minutes until they begin to soften.
- Add 2 bay leaves, thyme leaves, whole cloves, chili pepper and garlic. Give everything a good stir then add the paprika, onion powder and flour. Stir again then whisk in the red wine and vegetable stock. Keep whisking until everything is smooth.
- Bring the gravy to a simmer and cook on low flame until slightly reduced and thickened. Stir in the green peas and warm through. Taste and adjust seasonings to your taste with sea salt.
- Meanwhile cook the mushrooms.Heat up a large skillet over medium low flame and add the remaining onion. Cook 5 minutes then stir in the mushrooms and a pinch of sea salt. Sauté until wilted and most of the liquid has evaporated. Transfer the cooked mushrooms to the pot with the gravy, stir and taste again.
- Spoon the mashed potatoes on top of the mushroom gravy and level them with the back of a spoon. Take a fork and create little tracks over the surface.
- Transfer the Shepherd’s pie to the preheated broiler and broil for a few minutes until golden brown on top. Serve hot garnished with the basil micro greens or your favorite herbs.