This Shepherd’s Pie will not only delight the senses but warm your insides, and is the perfect comfort food to share with friends and family. It can also easily be adapted for children’s tastes as well.
If you’re willing to spend just a bit of time the night before prepping the ingredients (e.g. chop veggies; cook potatoes and peel potato skins) you’ll have a perfect meal for dinner the next evening that you can just pop in the oven.
Vegan Shepherd’s Pie (serves 8)
780g Veggie Ground Round (2 pkgs)*
3 medium sized organic sweet potatoes
12 small organic yellow potatoes
1/2 cup organic carrots
1/2 cup organic peas
1/2 cup organic green beans
1/4 organic yellow onion
3 organic garlic cloves
1/4 cup of almond milk
1/4 cup organic unsalted butter
A few generous splashes of organic Worcestershire sauce
Combine vegetables together in a steam pot and lightly steam until colours of vegetables reach a bright hue. Chop onions and garlic and lightly sauté in frying pan with 2 tbsp of butter. Add veggie ground round and steamed vegetables and cook on medium high for 5 minutes. Add a few splashes of the Worcestershire sauce and stir with a wooden spoon. Place veggie meat mixture in a 9 x 13 inch glass or pottery dish. Add the potato mixture on top and spread evenly. Sprinkle with a dash of pepper and salt and paprika.
*Optional: use portobello or brown button mushrooms instead of veggie ground round.
Bake for 35 minutes at 375 degrees Fahrenheit. Serve hot.