Lucky Vegan Shepherd's Pie
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Lucky Vegan Shepherd's Pie
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Category
St. Paddy's Day Shepherd's Pie
Cuisine
Holiday Inspired
Author:
māla girl
Servings
5-6
Prep Time
20 minutes
Cook Time
30 minutes
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
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2 Tbsp māla girl Mushroom Brainiac
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2 tsp māla girl Sparkle Salt, divided
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1 Tbsp māla girl Oat Buttermylk
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Approximately 20 oz Yukon Golds, peeled and cubed (3-4 medium potatoes)
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½ lb vegan ground be*f crumbles
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2 large carrots, diced into ½ pieces
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1 cup white mushrooms, diced
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1 medium white onion, diced
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1 cup frozen peas
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2 Tbsp minced garlic
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3 Tbsp dairy-free butter
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1 cup dry red wine
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½ cup dairy-free finely shredded cheese
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1 cup water
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2-3 Tbsp olive oil
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1 Tbsp all purpose flour
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¼ cup diced scallions, for garnish
Directions
To begin, sauté onions, garlic, carrots, mushrooms and peas in a skillet with olive oil, over medium-high heat.
Once the onions have become translucent, add in māla girl Mushroom Brainiac and red wine. Cook until most of the red wine has evaporated. Remove veggies from skillet and set aside.
Boil the peeled potatoes until they become fork tender.
In the skillet that you sautéed the veggies, add your vegan meatless crumbles or ground be*f and sprinkle with all purpose flour. Cook until warmed through and the crumbles have taken on a little color from the skillet, approximately 1-2 minutes.
Add the veggies back into the skillet, and combine with 1 teaspoon māla girl Sparkle Salt and water. Bring the mixture to a light boil then reduce heat and let simmer. This is a great time to carefully 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 add vegan butter, the remaining teaspoon of māla girl Sparkle Salt, 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° F for 25-30 minutes until mixture is bubbly around the edges and top is golden brown.
Once cooked, allow to rest for 15-20 minutes to set before garnishing with scallions and serving.