Vegan Shepherds Pie Recipe By Tasty

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:

• 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:

• 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.