Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie

Lately I have been doing a LOT more cooking.

The act of cooking is nothing new. I love it. I just didn’t always do it out of the convenience of my beloved happy place Whole Foods being RIGHT across from my apartment and their hot bar being so tasty- even if my “salad” did amount to $20.

Now that I’m 30 minutes+ away from well, anything, I’ve had to go back to cooking. And I’ve gotten creative. Besides the fact that home cooked meals are cheaper and healthier (depending on your ingredients) they reduce waste created from to-go boxes, plastic ware, etc. from delivery/pick-up options.

Sooo- I wanted to offer you some of these quickish, delicious options I have come up with. Starting with this gem. It’s hearty, so good and pretty easy (but it looks like it’s a lot of work). Serve it up at a potluck, on a rainy day or when you just want a fulfilling meal that also translates to yummy leftovers- if it makes it that far.

 

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Vegetarian Shepherd's Pie

This can be made vegan or can also be adapted for meat-eaters. In any form it still promises to be tasty! 

While your potatoes are cooking you can start on the filling- which will cut down on some of the prep time. 

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

Topping

  • 1 lb potatoes I used a combo of yukon gold and red potatoes
  • salt to taste
  • 1/2 cup milk I used coconut
  • 2 tbsp butter I used grassfed

Filling

  • olive oil enough to cook garlic
  • 2 gloves garlic
  • 1/2 yellow onion chopped
  • 1 lb ground meat substitue I used SmartGround Lightlife crumbles
  • 1/2 cup vegetable stock
  • 2 tbsp tomato sauce
  • 2 tbsp Worcestershire sauce
  • 1 tsp oregano
  • 1 bag frozen veggies I used peas and carrots
  • salt and pepper to taste

Instructions

Topping

  1. Wash and cube potatoes into 1-1.5" cubes. I leave the skin on because #nutrients but do make sure you give them a good scrub if you do this.

  2.  Bring water to a boil

  3. Add potatoes and cook until potatoes can be mashed easily with a fork

  4. Remove from heat and drain

  5. Mash potatoes with a fork or potato masher (or a muddler) while adding milk/cream and stir until consistency is smooth

  6. Melt the butter (I used a double broiler method because #FMicrowaves)

Filling

  1. Preheat oven to 400 degrees

  2. While potatoes are boiling, mince garlic and sauté in olive oil

  3. Once you start to smell the garlic cooking, add in chopped onions

  4. When onions start to become transparent, crumble in meat substitute

  5. Add vegetable stock, tomato sauce, Worcestershire sauce, oregano and veggies. Allow to simmer 1-2 minutes

Putting It All Together

  1. Pat down so that the mixture is even in dish

  2. Add potatoes evenly on top

  3. Using a fork, make rows in the potatoes so it looks like a beautiful plowed field

  4. Pour the butter over top

  5. Place in the oven to bake for approximately 25 minutes (or until potatoes start to brown)

  6. Allow to cool for atleast 15 minutes (I knoowwwww. So long.) before serving