One of the most comforting, home cooked meals that I remember growing up eating was Shepherd’s Pie. There was something magical about a bunch of veggies (that somehow didn’t taste like vegetables) with ground beef that were smothered in some kind of sauce and topped with mashed potatoes that tasted amazing. It was a childhood favorite for sure. So when I was thinking of some new comfort food type recipes I could put together, a Vegan Shepherd’s Pie was definitely something I wanted to make.
By roasting the vegetables and using Portobello mushrooms in place of meat, I was able to make a healthier version that tastes amazing.
You Won’t Miss The Meat.. I Promise
I always love a good challenge. Well, at least a good cooking challenge that is. And taking an old fashioned comfort recipe like Shepherds Pie and turning into a delicious vegan dish is just that kind of challenge.
The challenge for a Vegan Shepherd’s Pie is to make it good and hearty. A comfort food has to fill you up and make you feel warm, and well, comfortable. But you don’t have to have meat for that. I promise.
Roasting the vegetables in the oven first and adding in some tasty additions like sun dried tomatoes and spices, will make this a true comfort dish for sure.Print
Hearty & Delicious Vegan Shepherd’s Pie
A hearty and delicious Vegan Shepherd’s Pie that is gluten-free and dairy-free.
Mashed Potato Topping
- 3 pounds potatoes, peeled and cubed (use your choice of potatoes)
- 1/2 cup vegan butter
- 1/2 cup non-dairy milk
- 2 teaspoons garlic salt (optional)
- salt and pepper to taste
- 1 large yellow onion, diced
- 4 celery sticks, diced
- 4 to 5 large carrots, diced
- 16 ounces of Baby Bella’s – small Portobello mushrooms, diced – or 16 oz Portobello’s diced
- 3 tablespoons oil (I used avocado oil)
- 2 1/2 teaspoons pepper
- 3 teaspoons pink Himalayan salt
- 1 1/2 teaspoons thyme
Sauce for Filling
- 1 cup vegetable broth
- 1 cup cooked lentils
- 1 1/2 cup frozen peas, thawed
- 6 ounce tomato paste
- 2 tablespoons sun dried tomatoes, chopped (can be left out)
- 2 tablespoons Balsamic vinegar
- Peel potatoes and cut into 1/2 inch pieces. Place in a large pot of cold water and bring to a strong boil. Lower heat to maintain a slow boil and cook until potatoes are done. Drain the potatoes in a colander. Return drained potatoes to pot and add butter, milk and seasonings. Using a hand mixer, mix potatoes until light and fluffy. Cover with lid and set aside.
- Preheat oven to 375°F and line a large cookie sheet with parchment paper.
- While potatoes are cooking, place all the diced vegetables on the cookie sheets. Drizzle the oil over the vegetables and add seasonings. Toss vegetables to mix well.
- Place vegetables in preheated oven and roast for 30 to 35 minutes or until fork tender. Tossing vegetable halfway through.
- Remove vegetables and allow to cool for 5 minutes. Lower oven temperature to 350° degrees.
- While vegetables are cooling, in a small sauce pan, place vegetable broth, lentils, peas, tomato paste, sun-dried tomatoes, and balsamic vinegar. Heat sauce over medium high heat until heated through. Stirring occasionally.
- Place the roasted vegetables in a large bowl and pour sauce over top. Mix together until well combined.
- Pour the filling mixture into a large cast iron skillet or greased 9 x 13 casserole dish. Using a spatula, spread evenly.
- Place large spoonfuls of mashed potatoes over the filling, spreading to cover completely. All the way to the edges to make a seal.
- Bake the Shepherd’s Pie at 350° degrees for 30 to 40 minutes or until potatoes start to brown on top.
- I put the oven on broil for a few minutes to give the potatoes a crusty top if one is not created.
- Remove from the oven and allow to cool for a few minutes. Serve hot.
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How About You
Do you have an old comfort food recipe that you love to eat? Would you like to find a healthier version of it? Leave me a comment and let me know.