This is a vegan site so it seems redundant to call this “vegan” Shepherd’s Pie, but I just can’t help myself! I love presenting veganised versions of recipes that are often traditionally based on animal derived ingredients and sharing how a fully plant based version can not only be done but done well and be absolutely delicious.
My husband conceived of and created this dish so it’s a #mikeinthekitchen post! I documented it and took notes.
Wash, peel and cube 3 pounds organic Russet Potatoes (approx 8-10)
Boil to soft consistency
Mash potatoes and then whip, adding in 3 tbsp vegan butter & 4 tbsp vegan sour cream
Add in, seasoning to taste, granulated garlic, black pepper, salt
* we used 1 tbsp granulated garlic, 1 tbsp black pepper & 1 tsp sea salt
Cover whipped potatoes in bowl with saran wrap so they it doesn’t dry out as you prepare the filling
Filling & Sautée
Heat up 2 saucepans with oil
In 1st saucepan add 1/2 finely diced fennel bulb and stalks, 1 cup finely diced onions, 1/2 cup finely diced green onions, 4 finely chopped onions (we used organic multicolored).
Add in salt and pepper to taste
Add in 1/2 cup white wine, 4 tbsp parsely and 2 tsp thyme
In 2nd saucepan add 2 bags vegan ‘meat alternative’ product of your choice- we used 2 bags of Beyond Meat ‘Beyond Beef Beefy Crumble’. Let cook and brown. Add in 1 cup Worcestershire sauce, 5 pressed cloves of garlic
Prepare to bake
In a large casserole dish first place the “meat alternative”
Spread evenly on top of that the vegetable mix
Lastly, spread the potato mix on top
Bake without a top for about an hour or until light golden brown on top
Peeled and cubed potatoes
Whipping the potatoes with garlic, pepper, salt, vegan sour cream and vegan butter
Preparing the pie to bake
Plated the same day of baking.
My husband cooked this Wednesday and we munched on it all the way through the weekend.
It makes for a fantastic Friday Feast dish, prepared just a couple days in advance.
The savory pie is delicious a day or two after cooking after the layers have congealed a bit.
After a day or so it holds up beautifully for plating