This shepherd's pie is just like the one my mom used to make, but it's made with vegan ingredients. All amounts are approximate and can be altered to your tastes.
Ingredients
- russet potatoes, peeled and: 5 piece (cut into 1-inch cubes)
- vegan mayonnaise: 0.5 cup
- soy milk: 0.5 cup
- olive oil: 0.25 cup
- vegan cream cheese substitute (such as Tofutti): 3 Tbsp
- salt: 2 tsp
- vegetable oil: 1 Tbsp
- yellow onion: 1 piece (chopped)
- carrots: 2 piece (chopped)
- stalks celery: 3 piece (chopped)
- frozen peas: 0.5 cup
- tomato: 1 piece (chopped)
- italian seasoning: 1 tsp
- clove garlic: 1 piece (minced, to taste)
- pinch ground black pepper: 1 piece (to taste)
- vegetarian ground beef substitute: 1 pack (14 ounce pack)
- Cheddar-style soy cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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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.
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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.
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Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
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Heat vegetable oil in a large skillet over medium heat, and cook and stir onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper.
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Reduce the heat to medium-low, and crumble vegetarian ground beef substitute into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
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Spread vegetarian meat substitute mixture into the bottom of the baking dish, and top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese.
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Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes. Brandy Dykes
