Vegan Shepherd’s Pie

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Vegan Shepherd’s Pie

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Ingredients

Adjust Servings:
Shepherd's Pie Base
3 tablespoons Vegetable Oil
3 Shallot - Finely Diced
1 tablespoon Garlic - Minced
1/2 cup Carrots - Chopped
1 lb Crumbles My preferred choice is the Lightlife brand, Original
1 oz All Purpose Flour
1 1/2 tablespoons Tomato Sauce
14 oz Italian Peeled and Diced Tomatoes - Canned
1 cup Vegan Chop House Vegetable Stock Or Better than Bouillon, Chicken Base - Vegan
1 teaspoon Salt
1/2 teaspoon Black Pepper - Ground
1/2 cup Peas
1/2 cup Butter Beans/Lima Beans
Shepherd's Pie Topping
2 lb Waxy/Buttery Potato
1/2 lb Parsnips
1 teaspoon Salt
2 tablespoons Horseradish add more to suit your taste
2 tablespoon Vegan Butter
2 tablespoons Almond Milk
to taste Salt and Pepper

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Features:
  • Beef Inspired
Cuisine:

Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 1 hr
  • Serves 8
  • Medium

Ingredients

  • Shepherd's Pie Base

  • Shepherd's Pie Topping

Directions

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If you’re looking for a vegan shepherd’s pie recipe that will become the standard by which other shepherd pies and cottage pies will be judged, look no further. I tweaked the non-vegan version for years before I was vegan. Being too good to give up, I recrafted my shepherd’s pie recipe to suit my vegan diet with equally fabulous results. Our version of a vegan shepherd’s pie recipe will not only leave your table-guests thinking you gave up being vegan. It’ll keep them coming back for more.

Season to taste with a little salt and pepper and serve hot, with a chunk of great vegan bread and butter.

You may, like me, ponder some of life’s bigger questions. Like; why don’t we sneeze in our sleep? Even more confusing is; if shepherd’s pie is really made with lamb, and cottage pie is really made with beef, what kind of pie is this? Hmm.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan shepherd’s pie recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan shepherd’s pie recipe.

Being British means that the Vegan Chop House roots will always be strongly tied to the flavors of home. Here’s a few of our British favorites; Mushroom and Leek Pie, Fish and Chips, Authentic British Chips, Beans on Toast, and our Vegan Gravy.

Many years ago. and while i was an omnivore, I was inspired to create my own special version of cottage pie after reading a fantastic recipe book titled, “Classically Inspired, A Celebration of British Food, with Special Recipes from Celebrity Chefs.”

Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

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Steps

1
Done

Ingredients

2
Done

Shepherd's Pie Base

Place a large saucepan on a medium heat. Add 2 tablespoons of vegetable oil. Add the diced shallots and stir gently. Cook for a couple of minutes as the shallots become slightly translucent. Add 1 tablespoon of minced garlic. Stir and fry for 1 minute.

3
Done

Add the chopped carrots. Stir and cook for 5 minutes. Break up the soy crumbles to represent a minced/ground beef texture. Add the soy crumbles to the saucepan. Gently mix and heat through for 5 minutes. If the bottom of the saucepan is dry add another tablespoon of vegetable oil. Stir occasionally. Add 1 ounce of all-purpose flour to the saucepan. Stir in the flour to the mixture. Add 1 1/2 tablespoons of tomato sauce or 1 tablespoon of puree. Stir the puree into the mix.

4
Done

Drain off most of the juice from the can of tomatoes. Pour the remaining contents of the canned tomatoes into the saucepan. Stir the tomatoes into the mix.

5
Done

Add 1 cup of Full Flavored Vegetable Stock to the saucepan. Stir well. Scrape any bits from the bottom of the pan into the mixture. Add 1 teaspoon of salt. Add 1/2 teaspoon of pepper. Add 1/2 cup of peas. Add 1/2 cup of lima beans. Continue to cook gently for 20 minutes. Stirring occasionally.

6
Done

Remove the ingredients evenly to a nine by nine oven dish. Heat the oven to 350 F/176 C.

7
Done

Shepherd's Pie Topping

Place the parsnips in a saucepan of boiling water and boil for 15 minutes or until soft enough for a fork to pierce easily. In a separate large saucepan bring water to the boil. Add 1 teaspoon of salt to the water. Add the chopped potatoes to the boiling water. Boil for 15 minutes or until soft enough for a fork to pierce easily. Remove from the heat and drain the parsnips, and potatoes when soft. Place the parsnips and potatoes into a large mixing bowl or stand mixer and proceed to mash. Make sure all lumps have been mashed down to create a smooth texture.

8
Done

Add 1 to 2 tablespoons of horseradish. Stir well. Add 2 tablespoon of vegan butter. Add 2 tablespoons of soy or almond milk. Mix well to create a creamy, smooth mashed potato mixture. Place gently onto the top of the shepherd’s pie base mix. Spread the potato mixture over the top of the base using the back of a spoon. Create a pattern of your choice.

9
Done

Place the oven dish into the oven and bake for approximately 30 minutes, until potato mixture has a golden-brown ting around its high points. Do not overcook.

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