It’s high time for pie. No, not apple crumb pie. Shepherd’s Pie! The cozy, casserole-ish stuff that wintery dinner dreams are made of. The word that I Google and spell incorrectly 110% of the time. Shepard? I had a stint on this blog where every other recipe was a muffin or a bar. Or soup. Do you remember? I mean soup can totally be dinner, but we definitely had a dry spell when it came to main meals. I blame the baby in my belly and his incessant muffin cravings! Now it’s December and we’re all bundled up inside with our hot cocoa and slippers wanting to bake cookies and watch Elf and make all the hearty things for dinner. Oh yes, the holidays are upon us. And while they may look a little different this year (hello, I’ll be celebrating from my hospital bed), the warm spirit of the season shall prevail. I just know it! This Vegan Shepherd’s Pie is the epitome of a meal in a bowl. Or plate. She’s loaded to the brim with all the texture and flavor notes your heart could desire, from savory shrooms heightened with umami-packed soy sauce to the dreamy layer of mashed potatoes on top. Dinner does not get much more satisfying than this! I snagged everything I needed for this plant-powered recipe at ALDI! I appreciate the super low prices on fresh, organic produce, frozen goodies, and pantry staples now more than ever. Given the times, I’m especially grateful for the smaller footprint of the store and how quickly I can get in and out since everything is so easy to find. But if you don’t want to venture out, you can also easily order your ALDI groceries online via Instacart to make holiday shopping a breeze from the comfort of your own home.
Key ingredients and substitutions
I like to cook this in my 3.5 qt cast iron braiser, but if you don’t have an oven-safe skillet, you can use whatever pan you have and then transfer it to an 8x8 inch baking dish prior to baking. Frozen veggies: Because it doesn’t get much better than pre-chopped veggies. The only veggie you have to chop is an onion and some garlic. You could totally use whatever combo of fresh or frozen carrots, green beans, corn, and peas you fancy. Mushrooms: I used pre-sliced white mushrooms that you can dump right into the pan. They help bulk up this dish and add delicious meaty flavor and texture since this version is sans meat. Cremini or shiitake would be amazing, too.
Chickpeas: For a boost of plant protein. You could also use lentils or even omit these entirely. Vegetable broth: A lot of shepherd’s pie recipes call for red wine. I know a lot of people don’t often have this on hand, so I emulated that rich flavor with a combo of concentrated flavors like tomato paste, soy sauce, and vegetable broth. If you have some red wine to use up, you can add a splash for a portion of the broth for even richer flavor! Flour: This helps to thicken the mixture for a gravy-like consistency. Steer clear of almond or coconut flour as they will not work properly here. A tablespoon of corn starch will also get the job done. Potatoes: I love mini gold potatoes (ALDI has a great 24oz bag) because they’re so naturally creamy. Plus, you don’t have to peel or chop them! Any potato you like for mashed potatoes will work here. You could even do half cauliflower like mashed potatoes and cauliflower recipe. Almond milk: Any unsweetened and unflavored milk works here, like soy, cashew, or oat. I would not use coconut because the flavor is pretty strong. If you’re not vegan, yogurt and cow’s milk or cream also work great. Olive oil: To keep this baby vegan, we’re using olive oil in the potatoes, which definitely has a more pronounced flavor. Go ahead and use good old butter if you please!
Storage tips
To refrigerate: Store any leftovers in the refrigerator for up to five days. To freeze: Freeze the cooled and tightly covered casserole for up to two months. You can cook from frozen for about 1 hour (keep it covered with foil). Make ahead: You can store prepared casserole in the refrigerator for up to two days prior to cooking.
More cozy winter meals
Vegan Chili Cornbread Casserole Peanut Noodles with Broccoli Sticky Orange Tempeh with Maple Thyme Roasted Vegetables Vegan Butternut Squash Pasta
Yum yum yum. Let’s feast! Print
1 tbsp Carlini Extra Virgin Olive Oil 1 medium onion, diced 4 cloves garlic, minced 16oz sliced mushrooms 1 lb frozen Simply Nature Organic Mixed Vegetables (green beans, carrots, peas, corn) 3 tbsp Happy Harvest Tomato Paste 1 ½ cups Simply Nature Organic Vegetable Broth 2 tbsp Fusia Asian Inspirations Reduced Sodium Soy Sauce 1 ½ tsp Stonemill Rosemary Leaves (dried) 1 ½ tsp Simply Nature Organic Thyme Leaves (dried) 1-15oz can Simply Nature Organic Garbanzo Beans, drained and rinsed 2 tbsp Baker’s Corner All Purpose Flour ¾ tsp fine sea salt + lots of freshly ground black pepper
For the mashed potatoes:
24oz Tasteful Selections Honey Gold Potatoes* (4 cups, no need to peel) ½ tsp fine sea salt ½ tsp Stonemill Garlic Powder ½ cup Friendly Farms Unsweetened Original Almondmilk 2 tbsp Carlini Extra Virgin Olive Oil (or butter if not vegan) ¼ cup chopped green onions (optional)
**I like to cook this in my 3.5 qt cast iron braiser, but if you don’t have an oven-safe skillet, you can use whatever pan you have and then transfer it to an 8x8 inch baking dish prior to baking. GLUTEN FREE: Use gluten free all purpose flour and tamari for the soy sauce.
