Ch.9.5 - Vegan Shepherd's Pie | Plant-Based Cooking Class | Wicked Healthy Kids

Here’s another wicked good comfort casserole dish that is perfect batch cooked and shared with the family for a number of meals.

Featured Recipe:
• Shepherd’s Pie

Full recipe below!

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SHEPHERD’S PIE
When the weather starts getting a bit colder, we tend to seek out those more comforting dishes to feed
the family and to batch cook to have in our freezer for a quick meal. This rich and savory Shepherd’s Pie recipe is the perfect choice for when that craving arises.

SERVES 6 (with leftovers!)

GRAVY
2 T olive oil
1 onion, small, diced
3 sprigs of thyme, finely chopped
2 C mushrooms, diced
4 C vegetable stock or 3 Tbsp bouillon with water added
2 T soy sauce or tamari
1 T apple cider vinegar

1 T maple syrup

2 T nutritional yeast
3 T all-purpose gluten free flour
2-3 T vegan butter
Pinch of sea salt

MASH
1 small cauliflower, chopped into florets (about 3 cups)

4-5 large russet potatoes, cubed

1/2 C unsweetened plant-based milk
3 T vegan butter
2 t sea salt

CASSEROLE ASSEMBLY
1 package of plant-based crumbles
1.5 C frozen corn

1.5 C frozen peas
Handful of fresh parsley leaves, for garnish

INSTRUCTIONS
• Pre-heat oven to 350ºF

• Boil the potatoes and cauliflower for the mash until fork tender. Once they are, strain and pour back into
the pot. Set aside.

• Heat a medium sauce pot on medium to high heat. Add the olive oil. Once the oil is hot, add the onion and
thyme and cook until you have some nice color on the onions.

• Add the mushrooms and allow to sauté until they begin to stick.

• Add vegetable stock or the bouillon and water to the pot.

• Add soy sauce, vinegar, sea salt and maple syrup. Lower heat to simmer and allow to reduce for about
8-10 minutes. Lower heat to medium-low.

• Add a ladle of gravy liquid to nutritional yeast and flour in a bowl, whisk up to create a ‘slurry’ thickener.

• Slowly whisk ‘slurry’ into the gravy on a low heat for about 2 minutes, constantly whisking. Turn off heat.

• Add vegan butter and whisk until it melts.

• Add plant-based crumbles to gravy and stir through.

• Pour gravy mixture into the bottom of a large casserole dish.

• To compete the mash, add plant-based milk, butter and salt to a pan with the cauliflower and potato.
Mash until smooth. Adjust seasoning if needed.

• Add frozen peas and corn on top of the gravy and top with mash, spread gently and evenly.

• Add small knobs of additional vegan butter to the top of mash.

• Place in oven and bake for 15-20 minutes, until golden on top.