Vegan Shepherd's Pie
By Afton CyrusPublished on November 5, 2019
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
2 pounds russet potatoes, peeled and cut into 1-inch piecesSalt and pepper ⅓ cup plant-based milk 5 tablespoons extra-virgin olive oil ¼ cup minced fresh chives 1 onion, chopped4 ounces white mushrooms, trimmed and chopped1 tablespoon tomato paste 2 garlic cloves, minced2 tablespoons Madeira or ruby port 2 tablespoons all-purpose flour 2½ cups vegetable broth 2 carrots, peeled and chopped2 teaspoons vegan Worcestershire sauce 2 sprigs fresh thyme 1 bay leaf 12 ounces vegan protein crumbles, broken into small pieces
Before You Begin
We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base.
Instructions
- Cover potatoes with water in large saucepan. Add 1 tablespoon salt, bring to simmer over medium-high heat, and cook until potatoes are tender, 8 to 10 minutes.
- Drain potatoes and return to now-empty saucepan. Using potato masher, mash potatoes until smooth, then stir in milk, ¼ cup oil, and chives. Season with salt and pepper to taste; cover and set aside.
- Heat remaining 1 tablespoon oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add onion, mushrooms, and ¼ teaspoon pepper and cook until softened, about 5 minutes. Stir in tomato paste and garlic and cook until bottom of skillet is dark brown, about 2 minutes.
- Stir in Madeira and cook, scraping up any browned bits, until evaporated, about 1 minute. Stir in flour and cook for 1 minute. Stir in broth, carrots, Worcestershire, thyme sprigs, and bay leaf and bring to boil, scraping up any browned bits. Reduce heat to medium-low and simmer gently until carrots and mushrooms are tender, 10 to 15 minutes. Discard thyme sprigs and bay leaf, stir in protein crumbles, and season with salt and pepper to taste.
- Adjust oven rack 5 inches from broiler element and heat broiler. Transfer mashed potatoes to 1-gallon zipper-lock bag, seal top, and snip off bottom corner to make 1-inch opening. Pipe potatoes evenly over filling to cover. Smooth potatoes with back of spoon, then make ridges over surface with fork. Place skillet on rimmed baking sheet and broil until potatoes are golden and crusty, 5 to 10 minutes. Let cool for 10 minutes before serving.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
2 pounds russet potatoes, peeled and cut into 1-inch pieces
Salt and pepper
⅓ cup plant-based milk
5 tablespoons extra-virgin olive oil
¼ cup minced fresh chives
1 onion, chopped
4 ounces white mushrooms, trimmed and chopped
1 tablespoon tomato paste
2 garlic cloves, minced
2 tablespoons Madeira or ruby port
2 tablespoons all-purpose flour
2½ cups vegetable broth
2 carrots, peeled and chopped
2 teaspoons vegan Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
12 ounces vegan protein crumbles, broken into small pieces
Ingredients
2 pounds russet potatoes, peeled and cut into 1-inch pieces
Salt and pepper
⅓ cup plant-based milk
5 tablespoons extra-virgin olive oil
¼ cup minced fresh chives
1 onion, chopped
4 ounces white mushrooms, trimmed and chopped
1 tablespoon tomato paste
2 garlic cloves, minced
2 tablespoons Madeira or ruby port
2 tablespoons all-purpose flour
2½ cups vegetable broth
2 carrots, peeled and chopped
2 teaspoons vegan Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
12 ounces vegan protein crumbles, broken into small pieces
Ingredients
2 pounds russet potatoes, peeled and cut into 1-inch pieces
Salt and pepper
⅓ cup plant-based milk
5 tablespoons extra-virgin olive oil
¼ cup minced fresh chives
1 onion, chopped
4 ounces white mushrooms, trimmed and chopped
1 tablespoon tomato paste
2 garlic cloves, minced
2 tablespoons Madeira or ruby port
2 tablespoons all-purpose flour
2½ cups vegetable broth
2 carrots, peeled and chopped
2 teaspoons vegan Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
12 ounces vegan protein crumbles, broken into small pieces
Why This Recipe Works
We first looked to the gravy. Sautéing umami-rich mushrooms and tomato paste with onion and garlic created lots of flavor-boosting fond; we then deglazed the pan with Madeira wine before adding the broth. This gravy gave us a backbone of meaty flavor, but the biggest key to success was using vegan protein crumbles. When cooked in our gravy, they added depth and an appealing chew. For the topping, we whipped up some mashed potatoes, adding almond milk for creaminess. Using a fork, we created ridges in the potato topping that would brown under the broiler.
Before You Begin
We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base.
Instructions
- Cover potatoes with water in large saucepan. Add 1 tablespoon salt, bring to simmer over medium-high heat, and cook until potatoes are tender, 8 to 10 minutes.
- Drain potatoes and return to now-empty saucepan. Using potato masher, mash potatoes until smooth, then stir in milk, ¼ cup oil, and chives. Season with salt and pepper to taste; cover and set aside.
- Heat remaining 1 tablespoon oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add onion, mushrooms, and ¼ teaspoon pepper and cook until softened, about 5 minutes. Stir in tomato paste and garlic and cook until bottom of skillet is dark brown, about 2 minutes.
- Stir in Madeira and cook, scraping up any browned bits, until evaporated, about 1 minute. Stir in flour and cook for 1 minute. Stir in broth, carrots, Worcestershire, thyme sprigs, and bay leaf and bring to boil, scraping up any browned bits. Reduce heat to medium-low and simmer gently until carrots and mushrooms are tender, 10 to 15 minutes. Discard thyme sprigs and bay leaf, stir in protein crumbles, and season with salt and pepper to taste.
- Adjust oven rack 5 inches from broiler element and heat broiler. Transfer mashed potatoes to 1-gallon zipper-lock bag, seal top, and snip off bottom corner to make 1-inch opening. Pipe potatoes evenly over filling to cover. Smooth potatoes with back of spoon, then make ridges over surface with fork. Place skillet on rimmed baking sheet and broil until potatoes are golden and crusty, 5 to 10 minutes. Let cool for 10 minutes before serving.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments