I hope this vegan Shepherd’s pie recipe serves you well and becomes one of your favorite recipes ever for fall and winter season.
If you’re like me, sometimes you think twice about cooking recipes that take a long time to cook and use more than one pot. That’s why I’ve been slowly developing delicious recipes that you can cook, bake and serve in only one-pot. It has been kind of tricky though. Not all pots and baking dishes are oven-safe, and not all the oven-safe ones are good for cooking over the stove.
To prepare one-pot recipes, you need an excellent multifunctional piece that can be used everywhere in the kitchen. This Copper Chef Wonder Cooker is perfect and safe for cooking over the stove, in the oven, broiler, and it is also dishwasher safe.
Did you know that you can use it in 14 different cooking methods? That’s right! You can use it as a deep fryer, dutch oven, steamer, grill, I mean… you name it.? And best of all it works on gas, electric or induction stoves. Don’t you love this??? When I prepared my Vegan Shepherds pie recipe, I used my induction cooktop and the oven. (….keep reading… there is a great surprise at the end).
First, I sauteed the onion and garlic and then the cauliflower and mushroom “meat.” This Wonder Cooker is perfect because the heat distributes evenly and it is also nonstick. Sooooo, you can develop tons of flavor as you will do on a dutch oven but without scorching any ingredients.?
Then I added the liquid and waited until almost all of it evaporated. It took less than usual because the CeramiTech coating of the Copper Chef cookware distributes the heat better than regular cookware. Then I added the thinly sliced potatoes and covered the Copper Chef Wonder Cooker with the glass lid so that the potato slices would cook with the steam of the remaining liquid.
When the potatoes are soft and perfect, pop Shepherd’s pie in the oven under the broiler with a bit of olive oil, salt, pepper, and a pinch of dried thyme.
It turns out so perfect and delicious. So, here is the recipe for this
vegan Shepherd’s pie
and I hope you like it as much as I did. I love this vegan Shepherd’s pie recipe and cooking it in the Copper Chef Wonder Cooker was perfect. Soooo, you want to try it!!! Go to this link and participate in their fantastic giveaway.? I’ll have my fingers crossed, and wishing you the best of luck.
Vegan Shepherd’s pie
- 1/2 medium head cauliflower roughly chopped
- 16 oz mushrooms divided in two and cleaned
- 2 tablespoons olive oil
- 1 small /medium onion minced
- 3 cloves garlic minced
- 2 tablespoons soy or tamari sauce
- 2 tablespoons tomato paste
- 1/2 cup red wine room temperature
- 2 tablespoons all-purpose flour
- 2 cups diced carrots
- 2 cups frozen peas
- 1 1/2 cups veggie broth
- 1 teaspoons salt
- 1/2 teaspoon dried thyme
- 3 Yukon potatoes thinly sliced
- extra virgin olive oil
- salt and pepper
- Place the chopped florets of the cauliflower in the bowl of a food processor and pulse until broken into rice size pieces. Set aside.
- Thinly slice half of the mushrooms, about 8 oz. The other 8 oz, quarter and ad to the food processor. Pulse until they are rice size pieces. Set aside.
- In a large oven-safe pot add the olive oil, onion, and garlic until fragrant.
- Add the cauliflower and the rice size mushrooms and sauté for 5 to 7 minutes.
- Move this mixture to the side and add the tomato paste and let it brown for about three minutes.
- Mix the flour and the red wine until all clumps are dissolved, add to the pot and mix well with the rest of the veggies.
- Add the carrots, peas, sliced mushrooms, salt, thyme, and vegetable broth.
- Simmer over low heat until most of the liquid is evaporated and the vegetable mixture has thickened.
- Layer on top of the vegetables the sliced potatoes and cover until they are soft. Then, uncover and drizzle olive oil over the potatoes, add a pinch of salt and pepper, a little pinch of thyme (if you wish) and bake for 15 minutes at 350ºF.
- Finish on the broiler set on high for a few minutes to get that nice brown top.