Traditional Style Vegan Shepherds Pie Recipes

Steps:

• Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
• Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
• Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
• Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
• Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
• Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
• Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

Steps:

• Peel, chop, and boil the potatoes for 10-15 minutes until soft.
• Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes.
• Add the mushrooms, and cook until the edges begin to darken. Add the garlic, and season with salt and pepper.
• Add the tomato paste, flour, thyme, and sage.
• Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
• Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
• Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
• Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.
• Enjoy!

Steps:

• Preheat the oven to 425 degrees F.
• Combine the potatoes and garlic in a medium saucepan and cover with 2 inches of water. Season generously with salt and bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes. Reserve 1 cup of the cooking water and then drain the potatoes. Return the potatoes and garlic to the saucepan and mash with a potato masher. Add 1/2 cup of the cooking water and the 1/3 cup olive oil and stir to combine. If needed, stir in more water until the potatoes are a spreadable consistency. Stir in the chives and season to taste with salt and pepper. Cover and set the mashed potatoes aside.
• Pulse the mushrooms in a food processor until coarsely chopped. Heat the 2 tablespoons olive oil in a medium skillet over medium high heat until shimmering. Add the mushrooms, 1 teaspoon salt and several grinds of pepper and cook until all the moisture from the mushrooms has evaporated, about 8 minutes. Stir in the tomato paste and rosemary and cook, stirring occasionally, until the tomato paste is a bit darker, about 3 minutes. Stir in the broth, followed by the peas and carrots and bring to a simmer, about 4 minutes.
• Remove from the heat, dollop all over with the mashed potatoes and spread the potatoes into an even layer with the back of a spoon or a spatula. Bake until golden on top and bubbling around the edges, about 25 minutes.

Steps:

• Preheat oven to 220ºC (425ºF).
• In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.
• Add celery and carrots, stir until onions are translucent.
• Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.
• Add veggie stock in half-cup (120 ml) increments, allowing it to come to a simmer before adding more.
• Add flour, then mix. Continue mixing until the mixture thickens.
• Once thick, remove from heat and pour into a pie dish.
• Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender.
• Remove from heat and drain.
• Mash potatoes then add butter, milk, salt, and pepper.
• Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
• Optional: Using a butter knife or a long, thin spatula. press into potato surface every inch (2 ½cm) to create a beautiful, undulating presentation.
• Bake pie for 20-25 minutes.
• Allow to cool for five minutes then serve.
• Enjoy!

Steps:

• Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
• Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
• Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
• Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
• Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.