Easy (mostly) Homemade Shepherds Pie
3 large potatoes, chopped
1 (15 ounce) can vegetable broth
1 tablespoon margarine (Earth Balance is great)
1 (1 ounce) vegan gravy package (I use Road's End organics golden gravy)
1 (12 ounce) package vegan crumbles (I use Smart Ground)
salt and pepper, to taste
5 medium carrots, grated
1 (15 ounce) can green peas
1 cup shredded vegan cheddar cheese (I use Follow Your Heart vegan gourmet)
1. Preheat oven to 400 degrees F. Boil potatoes until tender. Drain and mash, adding vegetable broth and margarine to desired consistency.
2. Prepare gravy according to package directions. Mix the crumbles with the gravy, season to taste, and add a layer to an 8x11" baking dish. Add carrots for next layer, then green peas.
3. Cover with a layer of mashed potatoes and top with cheese. Place cover on baking dish. Put pie in oven and bake for 20-30 minutes. The entire thickness of the pie should be hot and steam should come out when cover is removed.
4. When the pie is done, remove cover and turn oven to broil to melt the top layer of cheese. This cheese melts very quickly so depending on your oven it may only take 1-3 minutes. Remove shepherd's pie and let cool for 10 minutes.
Serve alone or with garden salad and rolls. Very hearty meal that is very easy!
SO HOW'D IT GO?
This recipe was pretty good though the carrots kind of threw mine off as far as taste. Next time I'll add less or chop them instead of grate them.
Thanks for the recipe!
This was so delicious! I used a Hain's vegetarian gravy packet because that was all I could find, and the only vegan cheddar cheese they had at WF (can't remember the brand name). This was deeee-licous!! I like the broiled cheese on top because you get a little burst of cheddarry goodness in each bite. Looking forward to the lunch leftovers!!