I’ll do another take on this at some point, but real quick, here’s how I make Vegan Shepard’s Pie. As you can see from the photo below, this was me grabbing leftovers and making it work.
INGREDIENTS:
plant based beef
2.5 lbs of potatoes
margarine
frozen peas and carrots
non-dairy milk (I use unsweetened soy)
As you can see from the photo, I didn’t have all of my usual ingredients, but we’ll just pretend.
Start boiling water for your potatoes.
Brown your favorite plant based beef in a pain with two tablespoons of margarine. If you’re so inclined, drop in some chopped onions, or if you’re lazy like me, onion and garlic power. Maybe a teaspoon each. Put this in the bottom of your baking pan.
Microwave your frozen peas and carrots. You can subtract a minute if you want as they’re going back in the oven, but it doesn’t really matter. Add those to the beef in the baking pan. Depending on your situation, you might want to put the beef into the casserole dish you used to microwave the peas and carrots and mix it all in there rather than the baking pan.
Boil some water, dice up your potatoes (you could peel off the skins, I don’t bother), drop ’em in and give those spuds a stir every so often. Once they start to float to the top, they’re done. Drain them in a colander and put them back in the pot. Add two tablespoons of margarine and about a half cup of soy milk and start mashing. You can use your own judgement here and add more soy and/or margarine to suit your taste or if you think the consistency is too thick. BOOM. The potatoes are mashed.
Drop the potatoes onto the beef, peas and carrots and spread evenly. Bake at 300 degrees for about 30 minutes. You’ll know it’s done when the sides and center start to brown.
Bergen County NJ Vegan 