Shepherds Pie
Recipe Type: Plant Based Gluten Free Vegan
Author:
Prep time:
Cook time:
Total time:
Serves: 8 servings
A delicious plant based version of an old classic. So hearty and so good!
Ingredients
- For the filling
- 2 cups walnuts
- 1 3.5oz pack of shiitake mushrooms
- 1 3.5oz pack of white mushrooms
- 1 yellow onion
- 3 cloves garlic
- 2 cups carrots diced
- 2 cups peas
- 1 tsp cumin
- 2 tsp fresh thyme
- 1 tsp fresh oregano
- 1 tsp fresh rosemary
- sea salt to taste
- pepper to taste
- 1/4 cup white wine
- 2 tbsp tomato paste
- 3 tbsp liquid aminos
- 2 tbsp avocado oil
- Mashed Potatoes
- 12 sm/md potatoes
- 1/2 cup cashew cream cheese
- 1 cup vegetable stock
- 1 tsp sea salt or to taste
- 1 tsp cracked black pepper
Instructions
- Preheat oven to 350 degrees
- Wash potatoes well and place in a large pot of salted water and cook until done. Once the potatoes have cooked, drain the water and put the pot back on the stove and make sure the heat is low. Add the stock, the cashew cream cheese, and the salt and pepper. Using a potato masher, mash well until all the ingredients are well combined and the potatoes are creamy and delicious. Taste for salt and pepper and add more if needed. Set aside
- Add 2 cups of walnuts to a food processor along with the cumin and process until crumbly. Set aside
- Add oil to a hot iron skillet and then add the diced yellow onion and carrots. Add some salt and pepper. Sauté until they start to turn golden and then add the garlic. Stir and check your heat so its not too hot
- Add the white wine and let cook until the wine dissolves but the pan is not dry
- Now add the tomato paste and the liquid amino and stir well to combine
- Add the herbs, walnuts, and the mushrooms and stir well and let cook for a few minutes. (save a couple of tablespoons of the walnut mixture to sprinkle over the top of the shepherds pie before baking)
- Lastly add the peas and stir well to combine and turn the heat off
- In a baking dish add the filling and spread it evenly across the bottom, of the dish. Then add a 1 1/2 inch layer of mashed potatoes on top of the filling and spread it across the top evenly. Sprinkle the walnuts on top of the potatoes.
- Cover the baking dish and cook about 45 minutes. Remove the cover and broil for 4 minutes or so if you want to make it golden, but that is up to you.
- Let sit a few minutes before serving
- Enjoy!
I’m Debbie Peoples, health coach and plant-based cook. I am passionate about sharing OOOHMAMA! to inspire cooking more vegan meals that are healthy and taste great! 
