Enjoy a hearty Shepherd's Pie without the meat! This Vegan Mushroom Shepherd's Pie is made with a filling of meaty mushrooms and tempeh.
Course Main Course
Prep Time 25minutes
Cook Time 25minutes
Total Time 50minutes
Author Two Market Girls
2lbspotatoespeeled and chopped
120g(½ cup) vegan sour cream
56g(¼ cup) vegan butter
pinchsalt & pepper
30mL(2 tbsp) oil
3stalks celerydiced (about 1 cup)
3-4carrotsdiced (about 1½ cups)
7g(1 tbsp) smoked paprika
28g(2 tbsp) tomato paste
15g(2 tbsp) all-purpose flour
60mL(½ cup) red wine
15g(1 tbsp) veggie bouillon paste
480mL(2 cups) water
7½g(2 tbsp) nutritional yeast
15mL(1 tbsp) soy sauce
160g(1 cup) frozen peas
160g(1 cup) frozen corn
60mL1/4 cup melted butter
Bring a pot of salted water to a boil. Once boiling, add chopped potatoes and cook until fork tender. Drain and mash. Add in the vegan sour cream and vegan butter until creamy. Season with salt and pepper to taste. Set aside.
Preheat oven to 350F.
To food processor add shallots, garlic, mushrooms and tempeh. Pulse until roughly chopped.
In a large oven safe pot over medium-high heat, add oil and heat for 1 minute. Once warm add in diced tempeh/mushroom mixture, celery, carrots, rosemary, thyme, bay leaf, and smoked paprika - cook until softened. About 5-7 minutes.
Stir in the tomato paste and all-purpose flour until evenly coating the mixture. Add in red wine to deglaze and cook down for 1-2 minutes. Add in water, bouillon paste, soy sauce, and nutritional yeast. Stir and cook until a gravy consistency starts to form.
Remove the herbs and stir in the frozen peas and corn. Top with mashed potatoes and spread until evenly coated across the top. Brush with melted butter.
Bake shepherd's pie for 15-20 minutes in preheated oven. Once baked, switch oven to broil and bake for an additional 5-7 minutes or until the potatoes are crispy and golden brown.
Allow to rest for 5 minutes before serving with some chopped chives.