Vegan Shepherd's Pie Recipe

Ingredients

Mashed Potatoes

• 3 pounds yukon gold potatoes, unpeeled, quartered or diced
• 4 tablespoons olive oil or vegan butter
• 0.5 cup vegan sour cream
• 1 tablespoon truffle oil (optional)
• 2 teaspoons granulated garlic powder
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 0.5 teaspoon nutritional yeast (optional)

Vegetable Filling

• 3 tablespoons olive oil or vegan butter
• 1 large onion, diced
• 1 pound sliced mushrooms (cremini, button, shiitake, or a mix)
• 1.5 cups celery, diced
• 1.5 cups carrots, peeled, diced in 1/2 inch cubes
• 1.5 cups parsnips, peeled, diced in 1/2 inch cubes
• 1.5 cups frozen peas
• 1.5 cups cooked white beans
• 6 cloves garlic, rough chopped
• 1 teaspoon salt
• 0.5 teaspoon cracked pepper
• 1 tablespoon fresh thyme leaves
• 0.5 cup dry white wine
• 4 tablespoons flour
• 3 cups vegetable stock, mixed with 2 teaspoons miso paste
• 1 teaspoon dijon mustard
• 0.5 cup fresh Italian parsley, chopped

Instructions

Prepare the Potatoes

1. Cut yukon gold potatoes into halves or quarters, ensuring pieces are similar in size. Place in a large pot, cover with an inch of water with 1 tablespoon kosher salt, and simmer until knife tender, about 20-25 minutes. Drain, saving 1 cup of potato water.

Make the Filling

1. In a very large heavy-bottom pot, heat oil over medium heat. Sauté onions and mushrooms for 7-8 minutes until fragrant, then add parsnips, carrots, celery, garlic, thyme, salt, and pepper. Stir for 10 minutes until carrots are al dente and mushrooms give off their liquid. Cook off the liquid.
2. Deglaze with 1/2 cup wine, scraping up any brown bits. Let simmer on medium-low until carrots and parsnips are perfectly tender and wine has cooked off. Add the peas and white beans.
3. Sprinkle the vegetables with 4 tablespoons flour and stir for about 2 minutes, letting the flour cook a bit.
4. Add 1 cup warm vegetable broth to the pot, stirring until the stew thickens, then stir in the remaining broth a cup at a time, simmering and letting it thicken.
5. Add the mustard and turn off heat. Taste for salt, add more to taste, and more cracked pepper if desired. Add a few drops of apple cider vinegar to brighten. Stir in the fresh parsley.

Finish the Mashed Potatoes

1. Place the drained potatoes back into the pot. Mash with a potato masher and add olive oil, vegan sour cream, granulated garlic, salt, pepper, and optional truffle oil and nutritional yeast. Add 1/4 to 1/2 cup of the hot potato water to loosen. Whip until creamy with the masher. Taste and adjust salt and pepper.

Assemble and Bake

1. Scoop the filling into a greased large 9x13 inch baking dish, large oven-proof cast iron skillet, or individual-sized baking dishes.
2. Spoon the creamy mashed potatoes over the stew, or use a piping bag to pipe out the potatoes. If potatoes seem too dry to pipe, whip in a little more hot potato water. Drizzle the top with a little truffle oil.
3. Place baking dish on a sheet pan to catch drippings. Bake in a preheated 375°F oven until bubbly and golden, about 20-30 minutes.
4. Garnish with fresh parsley or a sprig of thyme.

Notes

• For a richer vegetable stock, use mushroom broth or add a splash of soy sauce.
• You can substitute the white beans with lentils, roasted sunchokes, or vegan ground meat.
• For gluten-free, use GF flour for the roux.
• The filling can be made ahead and refrigerated overnight before assembling and baking.