St. Patrick's Day Recipe: Vegan Shepherd's Pie

By mitzzy

Ingredients

• 4 medium potatoes, diced
• 2 Tbsp. vegan margarine
• 1/4 cup soy milk
• Salt and pepper, to taste
• 1 medium onion, finely chopped
• 1 Tbsp. vegetable oil
• 12 oz. faux ground beef-style crumbles
• 1 10.5-oz. can Campbells mushroom gravy (or 1 1/4 cups prepared vegan gravy of your choice)
• 1 6-oz. can mixed peas and carrots, drained
• Salt, garlic powder, pepper, and cayenne, to taste

Details

Servings 4

Preparation

Step 1

Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk. Season with salt and pepper.
In a medium pan, sauté the onion in the oil until translucent.
In a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges.
Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.