Shepherd’s Pie

By modernvegan

The addition of walnuts adds another level of complexity to this dish, which features veggie burgers, mashed potatoes, and peas and carrots. It was good enough to garner me the attention of a local journalist, who featured the recipe in the paper!

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 large carrot, chopped
• 4 ounces white mushrooms, chopped
• 1 tablespoon tomato paste
• 2 tablespoons tamari soy sauce
• 3/4 cup Basic Vegetable Stock
• 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
• 1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
• Salt and freshly ground black pepper
• 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
• 3 vegetarian burgers, thawed and chopped (Amy's brand is my favorite)
• 1/2 cup frozen peas, thawed
• 1/4 cup ground walnuts
• 3 cups mashed potatoes
• 1/4 teaspoon sweet paprika

Details

Servings 4
Preparation time 15mins
Cooking time 75mins
Adapted from globalvegankitchen.com

Preparation

Step 1

Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and carrot. Cover and cook until tender, about 5 minutes. Add the mushrooms and cook 3 minutes longer, stirring occasionally.

Stir in the tomato paste, tamari, vegetable stock, thyme, marjoram, and salt and pepper to taste. Stir in the cornstarch mixture and simmer to thicken slightly, about 1 minute.

Spoon the filling mixture into a lightly oiled 2-quart baking dish. Stir in the chopped burgers, the peas, and the walnuts. Taste to adjust seasonings.

Spread the mashed potatoes over top. Sprinkle with paprika and drizzle with the remaining oil. Bake until hot and bubbly and the top is golden brown, about 30 minutes.