Cold winter days in Detroit call for hot, hearty, and comforting dinners. This vegan Shepherd’s Pie recipe hits the spot. It can be made gluten free, or not, and it’s really easy. It uses instant mashed potatoes, and some of the vegetables can be cooked a day ahead.
The entire dish can be assembled the day before, then just taken out of the fridge and popped in the oven. Leftover mashed potatoes can replace instant, and any leftover cooked veggies can replace peas, mushrooms, and/or zucchini. The recipe can easily be doubled for a crowd, and makes a great pot-luck dish.
The mashed potatoes and Road’s End Quick Gravy Mix made by Edward & Sons are vegan, gluten-free, and organic. They are available at Total Health Foods in Wyandotte, or through Amazon.com. They also make The Wizard’s Vegan Worcestershire Sauce in a gluten-free variety, which is available from the Edward & Sons website. The non-gluten free variety is available at Total Health Foods. Gardein makes gluten-free vegan meatless crumbles, which are available at local health food stores and at Kroger. Bragg’s Liquid Aminos are gluten-free and low sodium, and are available in the natural foods section of Kroger, and at Total Health Foods.
The mirepoix vegetables can be found in the frozen section at Kroger or Meijer. They can also be found at Kroger and Trader Joe’s in the fresh produce section. It’s also possible to combine one chopped small onion, one chopped celery stalk, and one small finely diced carrot for the mirepoix. Sliced mushrooms are in the produce section at area grocers, and sometimes it’s possible to get the zucchini and summer squash already sliced in the produce section too.
Any leftover ingredients, such as meatless ground “beef” or mirepoix can be used for a vegan pasta sauce.
Organic olive oil spray
1 8 oz. package sliced white or brown mushrooms
1 zucchini or summer squash (sliced ¼ in. thick)
½ tsp salt
1 C frozen mirepoix vegetables
2 Tbs tomato paste
½ bag Gardein “The Ultimate Beefless Ground”
1 C frozen peas, thawed by running under cold water
1 package Road’s End gluten-free Gravy Mix (any variety)
1-2 tsp Bragg’s Liquid Aminos (or gluten-free soy sauce)
2 Tbs The Wizards Vegan Worcestershire Sauce (gluten-free variety)
½ tsp ground black pepper
1 package Edward & Sons Organic Mashed Potatoes (or 4 C leftover mashed potatoes)
Non-dairy milk for potatoes
Vegan margarine for potatoes
Prepare mashed potatoes according to package directions, but increase the non-dairy milk by ½, and the water by 2 Tbs. Set aside.
Pre-heat oven to 350˚
Spray large skillet with olive oil, add mushrooms, and cook until browned over medium-high heat. Remove from pan and set aside.
Add more oil spray, add zucchini and ¼ tsp salt, and cook over medium-high heat until just softened. Set aside.
Add more oil spray to pan, add mirepoix plus ¼ tsp salt. Stir; reduce heat to medium, and cover. Cook until onions are translucent. Stir in tomato paste, and cook 30 seconds.
Add vegan meat crumbles, and cook according to package directions.
While crumbles cook, in small saucepan, prepare gravy according to package directions, stir in liquid aminos, Worcestershire sauce, and pepper. Remove from heat.
Add mushrooms, peas, and zucchini to meat, stir in gravy. Remove from heat.
Spray casserole dish with oil spray, add mixture from skillet. Top with potatoes, then spritz with a little oil spray. Bake 30 minutes (up to an hour if prepped the day before and refrigerated). Potatoes will begin to brown, and meatless mixture will be bubbling when ready. Serves 4.