Vegan Shepherds Pie

By Sylvia Fountaine | Feasting at Home Blog · feastingathome.com

Serves 8

1 hr 15 min

A layered vegetable and bean stew topped with creamy mashed potatoes, baked until golden.

prepPreheat oven to 375°F / 190°C
1.4 kg Yukon Gold potatoes, unpeeled, quartered	Boil potatoes until knife tender, 20–25 min	Drain, reserve 1 cup potato water	Mash potatoes with oil, sour cream, truffle oil, garlic, salt & pepper	Loosen mash with reserved potato water until creamy				Spread filling in dish, top with mashed potatoes; bake 375°F / 190°C, 20–30 min
60 ml olive oil, butter or vegan butter
120 ml vegan sour cream
15 ml truffle oil (optional)
2 teaspoons granulated garlic powder
1 teaspoon salt
1/2 teaspoon cracked pepper
1/2–1 teaspoon nutritional yeast (optional)
1/4–1/2 cup / 60–120 ml reserved potato water
45 ml olive oil or vegan butter	Heat oil, sauté onion & mushrooms 7–8 min	Add celery, carrots, parsnips, garlic, thyme, salt & pepper; cook 10 min	Deglaze with wine, simmer until tender & wine cooks off	Sprinkle flour, stir 2 min	Add broth & miso, stir until thickened	Stir in mustard, peas & beans	Season; stir in parsley
1 large onion, diced
455 g sliced mushrooms (cremini, button, shiitake, portobello, chanterelles or a mix)
150 g celery, diced
225 g carrots, peeled, diced in small 1/2 inch cubes
225 g parsnips, peeled, diced in small 1/2 inch cubes
6 cloves garlic, rough chopped
1 teaspoon salt, more to taste
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/2 teaspoon cracked pepper
120 ml dry white wine (or water plus 1/2 teaspoon apple cider vinegar)
30 g flour (or GF flour)
720 ml rich veggie stock, warmed, mixed with 2 teaspoons miso paste
1 teaspoon Dijon mustard
225 g frozen peas
360 ml cooked white beans (or cannellini beans, lentils, browned vegan ground meat, or seitan)
15 g fresh Italian parsley, chopped

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