Traditional Meat-Free Shepherd’s Pie
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
Ingredients
For the Top:
- About 1 1/2 lb Russet potatoes, cut into cubes
- Oat milk, to achieve desired consistency
- 3 tablespoons plant butter
- Sea salt and pepper, to taste
For the Bottom:
- 2 tablespoons olive oil
- 1 large carrot, chopped fine
- 1 large onion, chopped fine
- 2 sprigs rosemary, leaves separated from stems and minced
- 3 sprigs fresh thyme, leaves separated from stems and minced
- 4 cloves garlic, minced
- 8 ounces TVP (textured vegetable protein)
- 2–3 cups vegetable broth
- Soy sauce, to taste
- 1/2 small can tomato paste
- 1 bag of frozen peas
- Sea salt and pepper, to taste
Instructions
Preheat oven to 400˚. Bring potatoes to a boil in a large saucepan of salted water. Boil for about 15 minutes, or until the potatoes are fork-tender. Strain the potatoes, put back in pot and add oat milk, butter, and sea salt and pepper to taste. Mash and add milk until you get the desired consistency.
While the potatoes cook, heat the oil in a very large pan over medium-high heat. Add the carrot, onion, rosemary, thyme, and garlic. Cook, stirring often, until the vegetables start to brown, about 5-6 minutes. Add the TVP and the broth and mix until well combined and rehydrated. Add many generous glugs of soy sauce, the tomato paste, the green peas, sea salt and pepper, to taste, and mix well. Add more broth and more seasonings, if necessary. Cook over medium heat for 2 minutes, until well blended.
Scoop mixture into a large, deep oven-proof dish. Spoon the potatoes on top and spread evenly with the back of a spoon. Top with a nice basting of melted butter or the Nutiva butter-flavored coconut oil. Place in the oven and bake for 15-20 minutes, to brown the top and set the pie. Oh, my. Bon appétit!