lightened up vegan shepherd's pie
Despite being from Alaska, I’m really a warm weather gal. Well, unless there are mountains and snow involved, but as an Oklahoma resident, I’m a warm weather gal. Eh, we get some snow here, but mostly we get ice storms that all but shut the city down, which is both baffling and annoying, but also opportunistic. I mean, if it’s cold as balls out there and you want to Star Wars PJ it up all day, then what better way to feel even homier than turning on the oven and making something cozy and warming to eat, right? At least that’s what I thought on this coldest day of the year so far. Of course I can’t really go to the store with CP3O and R2D2 all over my pants - at least not without getting some pretty intense stairs and, perhaps, a conversation with the manager - so I had to make do with what was on hand.
A snowfall, a random bag of frozen veggies, and half a head of cauliflower was all that was needed to inspire a vegan version of shepherd’s pie. The cremini mushrooms give it that meatiness without needing any sort of faux ingredients, and swapping out oil for veggie broth and part of the potatoes for some cauliflower lightens it up without taking away from the comfort-foodness (because that’s definitely a word). This recipe is really more of a template, so if you don’t like a veggie listed, feel free to replace it with one of your favorites, and then let us know in the comments!
vegan shepherd’s pie
serves 8-10
1 medium sweet yellow onion, diced
2 cloves garlic, minced
1/2 cup + 2 Tbs veggie broth, divided
1/4 tsp crushed red pepper
1/2 Tbs dried rosemary
1 Tbs + 1 tsp dried thyme, divided
2 cups coarsely chopped cremini mushrooms
1 10-12 oz bag frozen mixed veggies (I use the organic 365 corn, peas, and carrot blend from Whole Foods, but whatever your favorite is will do)
2 tsp arrow root powder
2 lbs yukon golds, quartered
1/2 lb cauliflower, roughly chopped
2 Tbs non-dairy milk or butter
sea salt and fresh black pepper to taste
1) Boil the yukon golds, the chopped cauliflower, and a pinch of salt for 15-20 minutes, or until they are fork tender.
2) Meanwhile, in a large cast iron skillet, sauté the onion and garlic in 1/2 cup veggie broth over medium-high for 5-7 minutes, or until soft and translucent.
3) Stir in the crushed red pepper, rosemary, 1 tablespoon of the dried thyme, and the cremini mushrooms, and sauté another 3-4 minutes, or until the mushrooms start to release their juices.
cremini mushrooms
on the chopping block
4) Add the frozen mixed veggies, and continue sautéing another 3-4 minutes until they begin to thaw.
simmery, savory veggies
ready to be covered in potato-cauli mash
5) While the veggies are cooking whisk together 2 tsp arrow root powder and 2 Tbs veggie broth until it’s fully incorporated and lump free.
6) Turn the stove to medium-low and whisk in the arrow root slurry into the veggie mixture and let it simmer until it thickens - approximately 3-5 minutes. Remove from heat and preheat your oven to 375˚.
7) Drain the potato-cauliflower cubes, and add in the non-dairy milk and/or butter, salt, and pepper, and mash, leaving a few lumps. Note that overmashing/mixing will result in gummy potatoes. Taste and adjust for seasoning.
8) Scoop the potato mixture onto the veggies, and spread into a thick layer. Sprinkle with the remaining teaspoon of dried thyme, and bake in the preheated oven until you see some golden peaks in the potatoes and the edges are bubbling - approximately 25-30 minutes.
9) Let stand at room temperature for 10-15 minutes, and then enjoy!
lightened up vegan shepherd’s pie
because comfort food
vegan shepherd’s pie
serves 8-10
1 medium sweet yellow onion, diced
2 cloves garlic, minced
1/2 cup + 2 Tbs veggie broth, divided
1/4 tsp crushed red pepper
1/2 Tbs dried rosemary
1 Tbs + 1 tsp dried thyme, divided
2 cups coarsely chopped cremini mushrooms
1 10-12 oz bag frozen mixed veggies (I use the organic 365 corn, peas, and carrot blend from Whole Foods, but whatever your favorite is will do)
2 tsp arrow root powder
2 lbs yukon golds, quartered
1/2 lb cauliflower, roughly chopped
2 Tbs non-dairy milk or butter
sea salt and fresh black pepper to taste
1) Boil the yukon golds, the chopped cauliflower, and a pinch of salt for 15-20 minutes, or until they are fork tender.
2) Meanwhile, in a large cast iron skillet, sauté the onion and garlic in 1/2 cup veggie broth over medium-high for 5-7 minutes, or until soft and translucent.
3) Stir in the crushed red pepper, rosemary, 1 tablespoon of the dried thyme, and the cremini mushrooms, and sauté another 3-4 minutes, or until the mushrooms start to release their juices.
4) Add the frozen mixed veggies, and continue sautéing another 3-4 minutes until they begin to thaw.
5) While the veggies are cooking whisk together 2 tsp arrow root powder and 2 Tbs veggie broth until it’s fully incorporated and lump free.
6) Turn the stove to medium-low and whisk in the arrow root slurry into the veggie mixture and let it simmer until it thickens - approximately 3-5 minutes. Remove from heat and preheat your oven to 375˚.
7) Drain the potato-cauliflower cubes, and add in the non-dairy milk and/or butter, salt, and pepper, and mash, leaving a few lumps. Note that overmashing/mixing will result in gummy potatoes. Taste and adjust for seasoning.
8) Scoop the potato mixture onto the veggies, and spread into a thick layer. Sprinkle with the remaining teaspoon of dried thyme, and bake in the preheated oven until you see some golden peaks in the potatoes and the edges are bubbling - approximately 25-30 minutes.
9) Let stand at room temperature for 10-15 minutes, and then enjoy!
