VEGAN SHEPHERD'S PIE

This delicious Vegan Shepherd's Pie is a twist on the classic. Packed and loaded with alllllll the veggies and topped with the creamiest mashed potatoes, it's a guaranteed hit all across the board!

Prep Time 45

Cook Time 1

Resting Time 10

Total Time 1 55

Servings Servings

Ingredients

FOR THE FILLING

1 large can White Navy Beans* rinsed and drained
1.5 cups Frozen Mixed Vegetables (such as corn, peas, carrots, and green beans)
1 medium White Onion chopped
3 Celery Stalks chopped
½ head Broccoli cut into small florets
2 tsp Dried Thyme
¼ cup Water

FOR THE TOPPING

6 large Potatoes*
½ tbsp Extra Virgin Olive Oil
1 tsp Dried Parsley
1 tsp Salt
½ tsp Fresh Cracked Black Pepper
¾ cup Unsweetened Almond Milk
2 cups Water
2 cups Vegetable Broth

FOR THE SAUCE

1 head Cauliflower cut into florets
4 Cloves Garlic
4 cups Vegetable Broth
½ cup Unsweetened Almond Milk
½ tbsp Arrowroot Powder
Sea Salt and Fresh Ground Black Pepper to taste

Instructions

Place the cauliflower florets and veggie broth into a large stock pot and bring to a boil over high heat. Once boiling, reduce heat to medium low and allow to simmer for 15ish min or until one can be easily pierced through with a fork.
Drain, reserving one cup of liquid.
Place the cooked cauliflower, the one cup of reserved liquid, almond milk, olive oil, arrowroot powder, garlic, salt and pepper into a food processor or blender and blend until smooth and creamy, adding more almond milk if needed.
Put 1/4 cup of water into a large pot on medium heat and add in the frozen veggies, celery, onion and broccoli, stirring occasionally for about 15 min, until the veggies are heated and cooked through.
Add the thyme, beans and the veggie sauce your badass self just made and stir until combined. Leave it on low heat, stirring for about 5 more minutes allowing the flavors to mingle and the beans to heat through.
Scrub and chop the potatoes, leaving the skin on, into 2 inch chunks and add them to a soup pot. Cover with 2 cups each of vegetable broth and water and bring to a boil.
Once boiling, reduce heat to medium low and simmer for 20ish min or until you can easily pierce through one with a fork.
Drain the potatoes and throw 'em back in the pot. Add the almond milk, olive oil, parsley, salt and pepper and mash with a masher. Don't go too crazy or you'll run the risk of over-mashing, just use your eyes and judgement - you want 'em smooth but not runny.
Preheat oven to 400°F.
Spoon the filling into a 9x13 glass baking dish. Alternatively, you can split it into two separate disposable dishes and freeze one or both to cook another day.
Top with the potato topping - Make sure the sides and edges are completely covered. Sprinkle with a bit more salt and freshly ground black pepper.
Bake for 15-20 mins, then broil on high for 5 or until the taters are golden brown. Let sit for about 10 mins before digging in.

Notes

Either 2 15 oz. small cans of white navy beans or 1 26-30 oz. large can, depending on what you can find at your local grocery store.

Any potatoes you want to use is fine. I used a mixture of red skinned and white flesh.

Nutrition