Shepherd’s pie is an age-old comfort dish with variants from Europe to Indonesia and Canada to Brazil. While originally conceived by home cooks trying to cleverly extend leftover meat, these dishes now have many vegan variations that have been (lovingly) nicknamed “shepherdless pie.” This recipe features the customary cloud-like layer of mashed potatoes, but it tops a medley of mushrooms, veggies and a hint of sweet apple. Make no mistake, it’s just as filling as the pies of yore, but with a gentle (and tasty!) turn toward plant-based. Dig in!
Vegan Mushroom Shepherd’s Pie
- 2 lbs. (approx. 8 medium) gold potatoes
- ¼ cup coconut milk
- ¼ cup vegetable broth
- ¼ tsp. salt
- ⅛ tsp. black pepper
- ¼ tsp. garlic powder
Preheat oven to 375 degrees F.
In skillet on medium heat, sauté mushrooms, carrots, apple, onion, peppers, salt and pepper for 10 minutes.
Stir in broth, flour and coconut milk.
Pour mixture into 8x8-in. baking dish or pie plate.
In large stock pot with cold, salted water, add potatoes. Bring to boil and cook 20 minutes. Drain.
In same skillet used to cook vegetables, mash potatoes. (Note: Leave skin on for gold potatoes.) Add coconut milk, broth, salt, pepper and garlic powder. Adjust seasoning to taste and continue mashing to desired consistency.
In baking dish with vegetables, evenly layer mashed potatoes. Bake 20 minutes until heated through.