Lucky Vegan Shepherd's Pie
Category
St. Paddy's Day Shepherd's Pie
Servings
5-6
Prep Time
20 minutes
Cook Time
30 minutes
Author:
Māla Girl
This is a pretty straight-forward Shepherd's Pie recipe with a few little twists. Aside from using our superfood blends we also substitute traditional mince for your favorite meat alternative, crumbles, or even lentils! This recipe also calls for one cup of your favorite dry, red, wine but you can always substitute that for an extra cup of broth, as well!
Ingredients
2 Tablespoons of Māla Girl Mushroom Brainiac
1 Tablespoon of Māla Girl Oat Buttermylk
2 Teaspoons of Māla Girl Sparkle Salt
Approximately 20oz of Yukon Golds, peeled and cubed (3-4 medium potatoes)
- 1/2 lb of vegan ground be*f crumbles
- 2 large carrots, diced into 1/2 pieces
- 1 cup of white mushrooms, diced
- 1 medium white onion, diced
- 1 cup of frozen peas
- 2 tablespoons of minced garlic
- 3 tablespoons of dairy-free butter
- 1 cup of dry red wine
- 1/2 cup of Dairy-Free Finely Shredded Cheese
- 1 cup of water
- 2-3 tablespoons of Olive Oil
- 1 tablespoon AP flour
- 1/4 cup of diced Scallions, for garnish
Directions
To begin, saute' onions, garlic, carrots, mushrooms, and peas in olive oil, over medium-high heat.
Once the onions have become translucent, add in the two tablespoons of Māla Girl Mushroom Brainiac and the red wine. Cook until most of the red wine has evaporated. Remove veggies from skillet and hold.
Boil the peeled potatoes until they become fork tender.
In the skillet that you sauteed the veg, add your vegan meatless crumbles or ground be*f and sprinkle with AP flour. Cook until warmed through and the crumbles/be*ef has taken on a little color from the skillet. (1-2 minutes)
Add the veggies back into the skillet, add 1 teaspoon Māla Girl Sparkle Salt, and water, and bring the mixture to a light boil. Reduce heat and let simmer. Taste for seasoning.
Remove potatoes from the heat, drain, and return to the hot pot that they were cooked in. Allow potatoes to sit in the hot pot and let off steam for 1-2 minutes. This will assure that the potatoes are nice and dry and will make for fluffier mashed potatoes.
To the potatoes and add vegan butter, 1 teaspoon of Māla Girl Sparkle Salt, 1 tablespoon Māla Girl Oat Buttermylk and Dairy Free Cheese and mash until smooth. Taste for seasoning.
Add the veggie and meat mixture to an oven-safe dish, and top with mashed potatoes.
Bake uncovered at 400 for 25-30 minutes until mixture is bubbly around the edges and top is golden brown.
Allow to sit for 15-20 minutes to set before serving and garnish with scallions.