Vegan Shepherd's Pie
Votes: 3
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Whether you're fasting or eating plant-based every day, this vegan version of shepherd's pie will delight anyone who misses the warming winter classic. It looks just like the meat version and tastes just as good. This recipe streamlines the preparation process (including baking the pie in the same pan used to cook the vegetables) to make it as accessible and convenient as possible, even on a weeknight. The main ingredient in the pie filling is cremini mushrooms (the brown caps). In this recipe, they're chopped using a food processor, but you can also chop them with a knife.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of small new potatoes
- 8 cloves of garlic
- 1/3 tbsp. + 2 tbsp. l. olive oil
- 1/4 cup chopped chives
- 450 g cremini mushrooms, quartered
- 1/4 cup tomato paste
- 2 tbsp fresh rosemary leaves, chopped
- 1 and 1/4 cups vegetable or mushroom broth
- 1 package (280 g) of frozen green peas with carrots
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- In a medium saucepan, combine the potatoes and garlic and cover with water to a depth of 2 inches. Season generously with salt and bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes. Set aside 1 cup of the cooking liquid and discard the rest.
- Return the potatoes and garlic to the pan and mash with a potato masher. Add 0.5 cups of cooking water and 1/3 cup of olive oil and stir. Add more water, if necessary, to achieve a smooth puree. Add the chives and season with salt and pepper to taste. Cover and set the mashed potatoes aside.
- Chop the mushrooms in a food processor until coarsely chopped. In a medium skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the mushrooms, 1 teaspoon of salt, and a pinch of freshly ground black pepper and cook until the moisture has evaporated, about 8 minutes.
- Add the tomato paste and rosemary and cook, stirring occasionally, until the tomato paste darkens slightly, about 3 minutes. Add the broth, then the green peas and carrots and bring to a boil, about 4 minutes.
- Remove from heat, top with the mashed potatoes, and spread them into an even layer using the back of a spoon or a spatula. Bake until golden brown on top, about 25 minutes.
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