Vegan Shepherd's Pie
Ingredients
- 5 russet potatoes, peeled and cut into 1-inch cubes
- ½ cup vegan mayonnaise
- ½ cup soy milk
- ¼ 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
- ½ 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 (12 ounce) package plant-based ground beef substitute
- ½ cup shredded Cheddar-style soy cheese
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Instructions
- Gather all ingredients.
- 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.
- 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.
- Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
- 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.
- 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.
- Spread vegetarian meat substitute mixture into the bottom of the baking dish.
- Top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese.
- Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.
- Enjoy!
Source
Original recipe: View Original