How do you spell comfort? Yes honey Vegan Shepherd’s Pie! This dish is so savory and comforting and you can even make this keto with a few tweaks. This Vegan Shepherds Pie comes together in no time and I now make a double batch because this was only 3 servings for my husband! He loved it and he didn’t know it was vegan until I told him! This Vegan Shepherds Pie is that dish to make for those die hard carnivores they just may convert!
Vegan Shepherd’s Pie
2 pounds russet potatoes peeled and quartered
½ cup nondairy mild
¼ cup vegan butter
Salt and pepper to taste
Optional but we love them: Garlic powder and chives
Instead of potatoes you can use, steamed cauliflower, you can mash it just like potatoes just don’t overcook it.
You can also use roasted radish and mash them or one of my favorites is green papaya you will peel and boil them just like you will the potatoes
Also switch out the carrots for peas/ green beans or any low carb veggies . You could also just half the amount of carrots depending on your keto macros.
Let me know if you want to see me make a keto version?
2 tablespoons avocado or olive oil
1 large onion diced
3 garlic cloves minced
2 large carrots peeled and diced if not organic
2 celery stalk diced
1 pound of ground vegan meat substitute (you can use lentils, or a mushroom/walnut mixture as well)
1 tsp salt
¼ tsp pepper
1 cup of veggie broth
1 ½ tsp dried rosemary
1 ½ tsp dried thyme
¼ cup of red wine (optional but honey It’s a game changer, matter of fact it ain’t optional)
1 tbs vegan Worcestershire sauce
1 cup frozen peas
1 ½ tbs tomato paste
Pre-heat your oven to 400 degrees F
You are going to add the potatoes to boiling salted water and boil until fork tender. Do this first and set it aside.
Once you prepare the filling you will bake it for 25-30 minutes if you like to get a brown top then bake for 5 minutes on broil.