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Shepherd’s Pie with Creamy Mashed Potatoes

Shepherd’s Pie with Creamy Mashed Potatoes

  • Author: Brian
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

A comforting and wholesome Shepherd’s Pie with Creamy Mashed Potatoes made entirely with plant-based ingredients. This recipe combines a savory veggie and plant protein filling topped with fluffy, creamy mashed potatoes for a fulfilling, warm meal suitable for family dinners or meal prep. The dish is easily adaptable and packed with rich flavors and textures that satisfy all cravings.

Ingredients

Scale

Filling Ingredients

  • 1 cup plant-based ground protein
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 2 tablespoons tomato paste (natural)
  • 1/2 cup vegetable broth
  • 1 teaspoon natural gelling agent
  • 1 tablespoon plant-based butter

Mashed Potato Topping

  • 4 cups potatoes, peeled and cut into chunks
  • 2 tablespoons plant-based butter
  • 1/4 cup plant-based milk
  • 1/4 teaspoon nutmeg (natural)
  • Salt and pepper to taste

Instructions

  1. Prepare the Veggie Filling: Heat plant-based butter in a pan over medium heat. Sauté chopped onions and minced garlic until softened and fragrant, about 3-4 minutes. Add diced carrots and peas and cook until tender, about 5 minutes. Stir in the plant-based ground protein, breaking it up and cooking until browned and heated through. Mix in vegetarian Worcestershire sauce (natural), tomato paste (natural), and vegetable broth to create a rich, savory mixture. Sprinkle the natural gelling agent evenly and stir well to bind the filling.
  2. Boil and Mash the Potatoes: Place peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook until potatoes are soft, approximately 15-20 minutes. Drain well and return to pot or a bowl. Mash the potatoes using plant-based butter, plant-based milk, and a pinch of nutmeg (natural) until smooth and creamy. Season with salt and pepper to taste, mixing gently to keep them fluffy.
  3. Assemble the Pie: Preheat the oven to 375°F (190°C). Spread the prepared veggie filling evenly in a baking dish. Spoon the creamy mashed potatoes on top, smoothing gently or creating rustic swirls with a fork. This layer seals in the filling and provides a comforting top coat.
  4. Bake to Perfection: Place the assembled pie in the preheated oven and bake for 25-30 minutes or until the potato topping is golden and lightly crisp. Remove from oven and allow the dish to rest for about 10 minutes before serving to let flavors meld and make slicing easier.

Notes

  • Use starchy potatoes like Russets or Yukon Gold for creamier mashed potatoes.
  • Mix mashed potatoes gently to avoid a gluey texture and keep fluffiness.
  • Season filling and mashed potatoes separately for balanced flavors.
  • Use fresh carrots and peas for the best texture and natural sweetness.
  • Let the pie rest post-baking for easier serving and better flavor infusion.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice (about 1/6 of recipe)
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 7 g
  • Protein: 12 g
  • Cholesterol: 0 mg

Keywords: Shepherd's Pie, Plant-Based, Vegan, Mashed Potatoes, Comfort Food, Gluten Free, Vegetarian

Find it online: https://puretastekitchen.com/shepherds-pie-with-creamy-mashed-potatoes/