Vegan Shepherd’s Pie

I absolutely love comfort food during the winter, and what better dish than yummy shepherd’s pie? The following recipe is one that I adapted from a Lipton recipe, so that I could make it vegan. It’s yum! You may want to double up on the ground ‘meat’ if you want a thicker layer of it.

5 organic medium potatoes, peeled
1/4 cup almond milk, warmed
1 tbsp vegan butter (I use Earth Balance)
1 lb ground vegan ‘meat’ (I used Yves, but an organic one would be better, considering most of the non-organic soy products are probably GMO)
2 cloves garlic, minced
2 organic onion bouillon cubes (I didn’t use Lipton’s onion soup mix because it has ingredients in there I can’t even pronounce…yuck!)
3 cups frozen mixed vegetables (I used peas and corn)
1 1/4 cups almond milk
1 tsp oregano
1 tsp pepper
1 cup vegan grated ‘cheddar cheese’ (I used Daiya, it melts and tastes great!)

Cook potatoes in boiling salted water until tender (around 25-30 minutes). Drain. Mash potatoes, add warmed milk and vegan butter. Season with salt and pepper.

In a large skillet, heat ground vegan ‘meat’ and garlic. Add onion bouillon cubes, frozen vegetables, milk, oregano, and pepper. Heat to a boil.

Reduce heat, simmer for 5 minutes to reduce liquid. Place mixture in a lightly greased casserole dish. Spread potatoes over top to conver completely.

Sprinkle with vegan ‘cheese’ and bake at 350°F (180°C) for 30 minutes.

Serves 6. Enjoy!

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