Shepherd’s Pie (plant-based, gluten-free)

5 from 1 vote
I had nannies from England when I was little, and some of the things they taught us were traditional British recipes.
Shepherd’s pie, bubble and squeak, bangers and mash, Yorkshire pudding – all the classics.
We all love a good shepherd’s pie here (veganized, of course!)
I cook up a big casserole every few weeks and it lasts for 2-3 dinners.
For today’s inspiration, here is a quote from a book called Walden that inspired me in my university years:
“I learned this, at least, by my experiment:
that if one advances confidently in the direction of her dreams, and endeavors to live the life which she has imagined,
she will meet with a success unexpected in common hours.”
– Henry David Thoreau
May you dream and succeed in every way you wish. 🙂
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine British
Keyword casserole, comfort food, gluten-free, plant-based

Ingredients

Mashed Potatoes

  • 6 large potatoes
  • ¼ cup plant milk
  • 3 Tbsp margarine
  • Salt and pepper to taste

Pie Filling

  • 2 Tbsp olive oil
  • 1 chopped onion
  • 1 diced carrot or parsnip and/or beet
  • 3 cloves minced garlic
  • 1 cup plant-based ground meat or TVP+water
  • 2 Tbsp brown rice flour
  • 1 cup vegetable broth or water
  • 1 Tbsp tamari
  • 1 tsp oregano
  • 2 cups frozen peas and/or corn
  • Salt and pepper to taste

Directions 

  • Prepare the potatoes: Chop them into small pieces. Cover with water in a pot and bring to a boil, then turn heat down and simmer 10 to 15 minutes until you can stick a fork easily through the potatoes. Drain the potatoes, then mash them straight in the pot, adding the plant milk, margarine, salt and pepper. Keep mashing until smooth. Taste for salt and pepper and adjust as needed.
  • Prepare the filling: Heat the olive oil in a large pan over medium-high heat. Add the onion and carrots/parsnips/beets and cook until they begin to brown a bit, about 5-6 minutes. Add the garlic, then the plant-based ground meat, salt and pepper and stir until browned and cooked through, about. 3 minutes. Sprinkle the brown rice flour in and stir to coat, then cook for another minute. Add the broth, tamari, and oregano, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for 5-10 minutes until the sauce has thickened a bit.
  • Add the peas and/or corn to the mixture, then spread evenly into an 11 x 7-inch glass baking dish. Top with a smooth layer of the mashed potatoes, creating a seal around the edges to prevent the mixture from bubbling up. 
  • Bake at 400F for 25 minutes or until the potatoes begin to brown. Remove and cool for at least 15 minutes before serving. 
Notes
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love! 
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