Name: Vegan Shepherd's Pie
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Ingredients: 5 russet potatoes, peeled and cut into 1-inch cubes; 0.5 cup vegan mayonnaise; 0.5 cup soy milk; 0.25 cup olive oil; 3 tablespoons vegan cream cheese substitute (such as Tofutti ®); 2 teaspoons salt; 1 tablespoon vegetable oil; 1 large yellow onion, chopped; 2 carrots, chopped; 3 stalks celery, chopped; 0.5 cup frozen peas; 1 tomato, chopped; 1 teaspoon Italian seasoning; 1 clove garlic, minced, or more to taste; 1 pinch ground black pepper to taste; 1 (14 ounce) package vegetarian ground beef substitute; 0.5 cup shredded Cheddar-style soy cheese

Step 1

Gather all ingredients.

Step 2

Place 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 potatoes until tender, about 25 minutes; drain.

Step 3

Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside.

Step 4

Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.

Step 5

Heat vegetable oil in a large skillet over medium heat. Add onion, carrots, celery, frozen peas, and tomato; cook and stir until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper.

Step 6

Reduce heat to medium-low and crumble plant-based ground beef into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.

Step 7

Spread vegetarian meat substitute mixture into the bottom of the baking dish.

Step 8

Top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese.

Step 9

Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

Step 10

Enjoy!

Vegan Shepherd's Pie

Ingredients

Instructions