Best Vegan Shepherd's Pie
SHEPHERD’S PIE TIME! I have to admit… I didn’t necessarily grow up eating shepherd’s pie but what is NOT to love about mashed potatoes + gravy + the amazing combo of peas, corn and carrots? This is inspired by my (not so little anymore) little sister! She is home from college for thanksgiving week and she says she’s DEPRIVED from good food. As probably every college kid is! So as thanksgiving is approaching us, she requested a shepherd’s pie… I knew I had to whip up a vegan version!
Traditional shepherd’s pie has ground beef. While you could use a vegan ground beef in replacement… I chose to keep it simple and on the healthier/ lighter side! I included mushrooms and tempeh in replacement of the ground beef, and then created a simple gravy made with a little flour and vegetable broth.
This is perfect for the holidays! I am really excited for you guys to try this one. It is perfect to take to your thanksgiving dinner or a holiday party.
PREP TIME
COOK TIME
TOTAL TIME
INGREDIENTS
Serves 8
For the filling
- 1 small yellow onion
- 2 cloves garlic
- 8 ounces cremini mushrooms
- 8 ounces tempeh
- 1 cup carrots, chopped (I used about 2 1/2 large carrots)
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tbsp all purpose flour
- 2 1/2 cups vegetable broth
- 1 small bunch of thyme (optional)
- Salt (to taste)
- Pepper (to taste)
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Preheat oven to 425F.
- Heat a large pan on medium to high heat.
- Mince onion and garlic. Once the pan is hot add them both to the pan along with 1/4 cup of vegetable broth, stir, add salt and pepper and let cook for 3 minutes.
- Chop carrots, mushrooms and tempeh into very small pieces then add to the onion and garlic along with another 1/4 cup of vegetable broth. Cook for 7 minutes.
- Add 2 tbsp of all purpose flour to the vegetable tempeh mixture. Stir and cook for 1 minute. Then add 2 cups of vegetable broth, frozen corn and frozen peas. Stir again and let cook for 10 minutes or until vegetables are fully cooked and sauce has thickened. Add salt and pepper to taste.
- Once the vegetable / tempeh mixture & the mashed potatoes are ready place veggie mixture on the bottom of a large skillet or baking dish then spread the potatoes over and smooth with a spoon. Take a fork and rough up the top a bit.
- Place the skillet on a baking sheet, then place it in the oven and bake for 20 minutes
- Garnish with a sprig of thyme and a crack of pepper and serve warm.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
