Looking for a last-minute main course for your holiday dinner? This Vegan Shepherd’s Pie, that I’ve partnered with Sweet Earth Foods on, is the way to go! It’s allergy-friendly, hearty, and has a sneaky, lil’ twist.
If you had told me when I first went vegan (almost 9 years ago) that there would be MANY, meaty vegan products on the market, I don’t know that I would have believed you. Yet, here we are, in 2019, with a straight-up plethora of products coming out every day. One of the newer items that has caught my attention is Sweet Earth Foods’ Awesome Grounds.
At first look, they may be a little off-putting to some vegans, but know that they’re pea-based! Along with the pea protein, they added veggie pulp and juices for color (I assume beets). This gives the veggie “meat” a very pink hue in its raw state, and even a little bit after cooking.
I know people have varying opinions on products like these grounds, but I LOVE them! They’re the perfect thing for this vegan shepherd’s pie. And, if I fed it to my parents, I don’t think they’d be able tell that it was plant-based! As a result, this recipe is a great alternative to a vegan roast, or stuffed squash, if you’re looking at other main-course options for a holiday dinner.
Honestly, this shepherd’s pie is great for the rest of fall and definitely for winter! It’s so warm, comforting, and rich in flavor. Lucky for me, I ended up adding a little Stout into the filling for a nice, Irish-inspired twist. If you’re looking for an alcohol-free version, check the recipe note.
Oh, and that potato ricer trick? I learned it from The Sexy Vegan! It’s a great technique for getting fluffy (not gummy) mashed potatoes. Last thing, before the recipe, you can find these Awesome Grounds using SEF’s store locator!
Vegan Shepherd’s Pie
- Large sauce pan
- Casserole Dish
- 1 pound (455 g) yukon gold potatoes washed and quartered
- 1 pound (455 g) russet potatoes washed and very large chop
- 3 garlic cloves peeled and crushed
- 1 teaspoon salt plus more to taste
- 1/2 cup (120 ml) unsweetened non-dairy milk more if necessary
- 1 tablespoon (15 g) vegan butter or (15 ml) olive oil
- Pinch of white pepper
Shepherd's Pie Filling
- 12 ounce (340 g) package of Sweet Earth Foods Awesome Grounds
- 2 tablespoons (30 g) vegan butter or (30 ml) olive oil
- 1 large yellow onion peeled and diced
- 3 carrots diced with ends removed
- 2 sticks celery (with leaves if they're still attached) diced with ends removed
- 8 ounces (225 g) baby bella or cremini mushrooms sliced with stems removed
- 1 cup (133 g) frozen peas
- 2 tablespoons (10 g) all-purpose flour
- 1 cup (245 ml) stout beer vegan
- 1 tablespoon (15 g) tomato paste
- 3/4 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- To start the mashed potatoes, place them in a pot with the garlic cloves, and fill with water until just covered. Add salt and stir to combine, then cover pot and bring mixture to a boil over high heat. Once boiling, adjust heat to low, and vent the lid slightly, simmering for 15 minutes, or until they are fork tender.
- While the potatoes are cooking, place a very large, non-stick, sauce pan on the stove, over medium heat. Once hot, add the whole package of Sweet Earth Foods Awesome Grounds to the pan, and cook it for 5 minutes, while breaking it apart with a spoon, into crumbles.
- Next, add onion, carrots, and celery to the pan, sauteing for 7 minutes, or until the onions are translucent. Then, add the mushrooms to the mixture and saute for another 5 minutes. (Meanwhile, preheat oven to 375F [190C or gas mark 5] and get out a baking dish that's atleast 9 inches [23 cm] in diameter and 5 inches [13 cm] deep.) If the potatoes are done, drain them and set them aside.
- Once mushrooms haved reduced a bit in size, add peas, and flour, stirring to combine. Then, add beer, tomato paste, salt, and pepper, sauteing for 3 more minutes before transferring to baking dish. Take the cooked potatoes and garlic cloves and press them through a potato ricer, removing the peels after each pressing. (or remove peels and hand mash)
- Next, add non-dairy milk, vegan butter, white pepper, and salt to taste, stirring together until mixed. Top vegan shepherd's pie filling with potatoes and spread them into an even layer. You can score the top of the potatoes with a fork for more crispy texture. Bake pie in the oven for 20 to 25 minutes, or until golden spots begin to appear. If you'd like more browning, broil the top for 2 to 3 minutes. Once done, serve while warm!
This post is in partnership with Sweet Earth Foods, all words and opinions are my own. Posts like these help me to keep this blog going and more recipes coming your way!