This hearty vegan shepherd's pie is made with plant-based ground beef and vegan cheese substitutes for a flavorful casserole that's sure to satisfy.
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
552 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.
Step 2
Place potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil potatoes until tender, about 25 minutes; drain.
Step 3
Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside.
Step 4
Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
Step 5
Spread vegetarian meat substitute mixture into the bottom of the baking dish, and top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese.
Step 6
Heat vegetable oil in a large skillet over medium heat. Add onion, carrots, celery, frozen peas, and tomato; cook and stir until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper.
Step 7
Reduce heat to medium-low and crumble plant-based ground beef into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
Ingredients
2 teaspoons salt
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
1 tomato, chopped
3 stalks celery, chopped
2 carrots, chopped
1 large yellow onion, chopped
1 clove garlic, minced, or more to taste
1 pinch ground black pepper to taste
5 russet potatoes, peeled and cut into 1-inch cubes
3 tablespoons vegan cream cheese substitute (such as Tofutti ®)
