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Vegan Shepherd's pie
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Vegan Shepherd's pie

This recipe is delicious, full of vegetables and flavors. It is a hearty recipe perfect for cold days and great for entertaining.
15 mins
30 mins
0 mins
45 mins
8 people
Calories: 179kcal

Ingredients

  • 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

Instructions

  • 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, soy sauce 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.

Video

Nutrition

Calories: 179kcal | Carbohydrates: 28g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 793mg | Potassium: 841mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5778IU | Vitamin C: 50mg | Calcium: 44mg | Iron: 2mg
Course: Main Course
Cuisine: American
Diet: Vegan
Keyword: Vegan Shepherd's pie
Author: Piloncillo&Vainilla