vegan shepherd's pie

vegan shepherd’s pie

yield: serves 4

vegan shepherd’s pie

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Shepherd's pie mix

  • 1 pckg beefless ground
  • 1 Tbsp vegetable oil
  • 1/2 cup carrots, diced
  • 1/2 cup yellow onions, diced
  • 1 Tbsp tomato paste
  • 1/8 cup flour
  • 1/8 cup soy sauce
  • 1 cupvegetable stock
  • 1bay leaf
  • 1/3 cuppeas
  • 1/3 cupcorn kernels
  • 1 Tbspfresh parsley, chopped
  • 1 tsp fresh thyme, chopped
  • to tastesalt and pepper

cauliflower Puree

  • 1 head cauliflower
  • 1/8 cup vegan margarine
  • 1/2 cupvegetable stock
  • to tastesalt and pepper

vegan shepherd’s pie


For Shepherd’s Pie mix

Heat the oil in a large saucepot. Add carrots and onions and sweat over medium heat for 5 minutes.

Add the tomato paste and cook for 2 minutes more. Sprinkle the flour into the pot and stir to combine. Add the soy sauce to the pot and stir well to avoid lumps.

Add the vegetable stock, bay leaf and Gardein Beefless Crumbles. Bring the mixture to the boil, reduce heat and simmer for 20 minutes. Remove from the heat and add the peas, corn, parsley, thyme, salt and pepper. Pour into a deep baking dish.

For the Cauliflower Puree

Remove the leaves from the cauliflower and discard. Rough chop the cauliflower and combine in a saucepot with the margarine. Place over medium heat and begin to sweat being careful not to brown the cauliflower.

After 5-7 minutes, add ½ cup of vegetable stock. Bring to a boil. Cover and reduce the heat to a simmer. Cook until the cauliflower is tender, approximately 15 minutes.

Place the entire contents of the pot into a food processor or blender. Puree until smooth, adding the remaining vegetable stock to adjust the consistency. Season with the salt and pepper. Place into a piping bag.

To finish

Pipe the cauliflower puree on top of the hot shepherd’s pie mix in which ever pattern you desire. Place under a hot broiler for 5 minutes until the top is lightly browned. Serve immediately.

Thanks to Chef Josh Bernstein, The Shannon Rose Irish Pub!