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Meat Eating Husbands Love This Shepard's Pie

What you need: 

4-5 russet potatoes, peeled
nondairy milk, to taste
vegan butter, to taste
salt and pepper, to taste
sprinkle garlic powder
2 teaspoons olive oil
4 cloves garlic, minced
1 medium onion, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped or grated, stems and all
2 carrots, chopped or grated
2 celery ribs, chopped
1 cup mushroom or vegetable broth
3/4 cup plain nondairy milk (I use soy)
1 teaspoon cornstarch
1 teaspoon flour
nonstick spray
1 tablespoon nutritional yeast
2 handfuls French fried onions

What you do: 

1. Bake potatoes in oven or microwave. Mash cooked potatoes with as much milk as you need and lots of vegan buttery spread to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.
2. Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt. Preheat oven to 375 degrees F.
3. Add the broth and 3/4 cup milk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat.
4. Spray an 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Sprinkle the top with nutritional yeast and French fried onions. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.
Serve with garlic toast or fresh bread. Enjoy!
Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies. Either way it is delicious!
Source of recipe: I got a version of this recipe from my friend Becky. I've altered it a bit to my own tastes. Her meat eating husband loves it so I figured mine will too. Made it last night and got many compliments from my husband!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

I omit the nutritional yeast and fried onion rings. Using 30 calorie per cup non-dairy milk, I typed this recipe into my recipe software since I make it so regularly. The software calculated the following nutritional information if this dish makes 6 servings, per serving: 163 calories, 5 g fiber and 6 g protein.

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This is delish! I didn't have all the veggies so I used what I had, eggplant, onion, spinach and celery.  My meat eating boyfriend loved it! I added rosemary to the potatoes and used vegan bread crumbs since I didn't have fried onions. Thanks for the great recipe!

 

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Of all the vegan recipes I have tried over the last 3 years...this one is still my all-time, absolute favorite. I follow directions strictly & it comes out perfect each & every time! This is my 'comfort' / 'binge' food...it's just that good!

 

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I have made this a MILLION times, and I love it! Even some non veg people love this. I have even had one person comment that it was better than the meat one. 

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Ok, just made this and it was pretty good.  Both my mother and I think it's the best "shepard's pie" we've ever had.

When the Veggies are added to the onions and garlic and you sautee everything for a little while, that definitely smells incredibly Yummy.

I could have improved on a few things too, I suppose, but I pulled it off fairly well.  I'll probably add more peas and corn and some Kidney beans next time.

My version;

Used Shiitake and Oyster Mushrooms.  About 6-7 Medium Red Potatoes, and left the skins on for the mash.  Used some Red Pepper Flake in the Mash (For those of you that don't do this, give it a try, the added heat is spectacular in Mashed Potatoes, careful not to overdo it though, a heavy hand can ruin a batch).  I added some Peas and Corn to the mix as well.   Also, I technically de-vegan-ified it, by using Margerine and some (non-animal Rennet / Flavoring agents) Cabot-brand Monterey Jack cheese. 

Some notes to those that try this,  There is a lot of veggies when you first add them to the pan, it can be difficult to tend to, though it does get a bit easier as everything cooks.  Also, I believe I needed to use a 9x9 because the 8x8 wasn't quite big enough to fit everything and topping it with mash.

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O! M! G! This was FANTABULOUS! It was better than any Shepherd's Pie I have ever eaten...even as a meat-eater! I followed the recipe except added some frozen corn, some frozen peas and some frozen lima beans instead of the broccoli. This lasted me for 5 lunches afterward! I am definitely going to be making this again...and again...and again! Thanks for that recipe! :)

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nice recipe

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I really enjoyed this recipe! The mushrooms were what really made it, in my opinion. I made a few alterations. I omitted the fried onions (only because I'm on a diet though). I used two teaspoons of cornstarch instead of one. I added sage and tarragon to the filling and on top of the crust (as well as garlic and lots of salt and pepper). Also, I used one quarter cup of soy milk and one tablespoon of butter in the potatoes- I'm not sure what everyone else used, but those proportions worked well for me. A very good recipe and one I will make again for sure.

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This was an excellent dish.  I had to use a quite a bit more corn starch to thicken things up.  Turned out great!  This is going on the regular rotation.

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