This recipe is not mine; it is from here. Just an FYI, but this recipe really should be served with a gravy. I did not prefer the one that was suggested; it was a bit vinegary for me. It was not to my tasting, so I know there can be better out there! Have yet to find it. When I do, I'll share, of course!
Vegan Shepherd’s Pie with Gravy
Ingredients:
Mashed Potatoes
- 3 lb. potatoes, peeled and chopped
- 2 tbsp Earth Balance, or equivalent
- 1/3 cup + 2 tbsp non-dairy milk (I used Almond milk)
- 1 tsp kosher salt, or to taste
- Freshly ground black pepper, to taste
- 1/2 tsp garlic powder
Vegetable Filling:
- 2 tbsp extra virgin olive oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled & small dice
- 2 parsnips, peeled & small dice
- 4 celery stalks, small dice
- 1 1/4 cup vegetable broth
- 2 tsp dried thyme
- 1/2 tsp Italian seasoning
- 1/2-3/4 tsp kosher salt, to taste + black pepper
- 3 tbsp flour
Directions:
1. Preheat oven to 425F and lightly oil a 2.5 quart casserole dish.(I didn't have one, so I used two pie pans!) Place peeled and chopped potatoes into a large pot and add water, 2 inches above potatoes. Bring to a boil and then simmer on low for about 30 minutes until very tender.
2. Meanwhile, prepare the vegetable filling. Chop the onion and mince the garlic and add to a skillet along with the oil. Cook on low for about 5-7 minutes. Now add in the chopped carrots, parsnip, and celery. Cook on medium-low heat for about 15 minutes.
3. When the potatoes are done cooking, drain and add back to the pot. Add the Earth Balance (or butter), milk, and seasonings and mash well. Set aside.
4. In a small bowl, whisk together the liquid ingredients (broth, thyme, and flour). Add this liquid mixture to the vegetables in the skillet and stir well. Add your salt and pepper to taste. Cook for another 5-10 minutes or so until thickened. Season to taste.
5. Scoop vegetable mixture into casserole dish. Spread on the mashed potato mixture and garnish with paprika, ground pepper, and Thyme. Bake at 425F for about 35 minutes, or until golden and bubbly. Allow to cool for at least 10 minutes before serving. Mixture will be very hot in the middle so be careful!
Enjoy!
