Easy Gardein Shepherd's Pie (Vegan Shepherd's Pie Recipe)
This Gardein Shepherd's Pie is vegan, gluten-free, low fat and low calorie, and takes only 30 to 40 minutes to prepare. Made with Gardein Plant-Based Meatless Ground and parsnip mashed potatoes, this vegan shepherd's pie recipe is a sure crowd pleaser for all your family and friends.
Prep Time10 minutes mins
Cook Time45 minutes mins
Resting Time10 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Main Course, Main Dish
Cuisine: American, Irish
Diet: Gluten Free, Kosher, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 6 servings
Calories: 252kcal
Cost: $20
- 2.5 lbs potatoes peeled; boiled with parsnips until fork tender
- 2 parsnips peeled, boiled with mashed potatoes until fork tender.
- 3 tablespoon vegan butter divided
- 1 tablespoon garlic minced
- 1 cup onion diced
- 1 teaspoon cumin ground
- ½ tsp sea salt
- ½ teaspoon black pepper
- 13.7 oz meatless crumbles I used Gardein Ultimate Beefless Ground
- 2 tablespoon vegan worcestershire sauce
- 8 oz mushrooms sliced
- 2 tablespoon tomato paste heaping
- 13 oz mixed frozen vegetables I used Bird's Eye Steamfresh Mixed Vegetables
- ½ cup vegan heavy cream or plant milk
Before you begin, preheat oven to 350F/177C. Peel and halve potatoes and parsnips. Place in large stock pot. Cover with water. Boil on high heat until fork-tender. Remove from heat, drain. Return to pot. Add plant milk, 1 tablespoon vegan butter, sea salt and black pepper to taste. With a hand mixer or fork, whip potatoes and parsnips until light and fluffy. Set aside.
In the meantime, add 1 tablespoon vegan butter to large skillet over low heat. When butter has melted, add garlic, onions, cumin, sea salt and black pepper.
Stir well. Increase heat to medium and saute until onions are translucent.
Add vegan meat crumbles and vegan worcestershire sauce.
Stir thoroughly until ingredients are well-incorporated.
Add sliced mushrooms.
Stir well and saute until mushrooms begin to "sweat".
Add tomato paste.
Stir thoroughly until ingredients are evenly-coated.
Add mixed vegetables.
Stir well.
Spray thin veil of cooking spray over bottom and sides of casserole dish. Add beefless ground mixture and spread evenly.
Cover with layer of mashed potatoes and parsnips. Spread evenly. With a fork or spoon, create a cool pattern to the top of mashed potatoes.
Top with slices of remaining vegan butter.
Bake at 350F/177C for 25 minutes on middle rack. During the last 5 minutes, turn on broiler and move dish to top rack. Carefully allow the top to brown, rotating casserole dish every 2 minutes. Watch closely to avoid burning. Remove and allow to cool for 5 minutes before garnishing with fresh thyme and rosemary. Serve immediately with your favorite sides.
- nutrition information is an estimate and not exact.
- recipe can be stored in original casserole dish covered for up to 3 days.
- you can reheat this pie in the oven or microwave. If reheating in the oven, heat uncovered, for 15 minutes at 350F/177C. To reheat in microwave, place inside, uncovered, and heat for 3-4 minutes on high.
- best served immediately, but if you must freeze, freeze in individual servings in airtight containers for up to 3 months. DO NOT FREEZE GARNISHES.
- you may substitute 2 cups of cooked lentils for Gardein Ultimate Beefless Ground.
- you may omit parsnips and replace with an extra potato.
- ok to substitute ketchup or barbecue sauce for tomato paste.
- PERFECT FOR GETTING USE OUT OF LEFTOVER VEGETABLES. Simply omit the frozen mixed veggies and use whichever you have leftover in your fridge.
Serving: 1slice | Calories: 252kcal | Carbohydrates: 31g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Sodium: 660mg | Potassium: 721mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3509IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 5mg