Easy Vegan Shepherd’s Pie

This Easy Vegan Shepherd’s Pie recipe is the perfect main dish for holiday dinners and weeknight meals alike. You can also make it ahead of time, or in an Instant Pot for maximum convenience. It’s rich and savory, healthy and full of wonderful flavors. Don’t be surprised if you find yourself making this easy vegetarian shepherd’s pie multiple times per week!

This recipe comes to us from Mihaela Metaxa Albu of Blondelish.

For a video showing how to make this recipe, click here.

For more recipes with potatoes, click here.

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Prep time: 15 minutes

Cook time: 40 minutes

Ingredients:

• 2 tbsp. olive oil
• 1 large sweet onion -, diced
• 3 stalks celery, chopped
• 2 medium carrots, peeled and chopped
• 16 oz. (450g) fresh mixed mushrooms, chopped
• Fresh chopped herbs to taste (1 spring each of rosemary, thyme, and sage or other herbs of your choice)
• 2 tbsp. gluten-free flour
• 1 tbsp. smoked paprika
• 3 tbsp. tomato paste
• 1/2 cup red wine
• 2 cups veggie broth
• Sea salt and pepper,  to taste
• 2 cups frozen peas
• 1 Tbsp. vegan Worcestershire sauce

For the Mashed Potatoes:

• 6 (about 2 Lb. / 900 g) Yukon gold potatoes, peeled and chopped
• 3.5 fl. oz. (100ml) non-dairy milk of choice
• 1/4 cup vegan butter

Directions:

1. Preheat the oven to 350°F/180°C.

2. Place the chopped potatoes in a large pot and fill it with water enough to cover them. Place the pot on the stovetop over medium heat and bring to a boil. Cook until fork-tender, then drain.

3. Add in the vegan butter and using a potato masher, mash until fluffy. Season with sea salt and pepper, to your taste. Put the lid back on to keep the mashed potatoes warm until ready to use.

4. Heat oil in a large oven-safe pot over medium heat. Add onions, celery, carrots, and sauté until softened, about 5-6 minutes. Add the mushrooms and cook, stirring occasionally, for about 5 more minutes.

5. Stir in the flour, paprika, Worcestershire sauce, and tomato paste.

6. Pour in the wine and using a silicone spatula, scrape any brown bits from the bottom of the pan. Bring to a boil and cook until the wine is reduced by half.

7. Add in broth and mix well to dissolve the flour and to start forming the gravy.

8. Add in herbs and lower the heat to a simmer. Continue to simmer until the sauce thickens.

9. Add in frozen peas and season with salt and pepper to taste.

10. Turn the heat off and spread the mashed potatoes evenly on top of the stew.

1.. Transfer the pot to the oven and bake for about 10 minutes, until bubbly, then broil for 2-3 minutes until nice and golden on top.
Let it cool a bit, then garnish with more fresh herbs, serve and enjoy!