Best Ever Vegan Shepherd’s Pie!!!

So enamoured was I of the Thug Kitchen black-bean-quinoa mixture that I started thinking the combo would make a great sub for ground meat in a shepherd’s pie, so I tried this version tonight, and the result was the bomb diggity!

If you like shepherd’s pie, give it a try!!

It’s particularly good with the potato-cauliflower topping, so here you go!

Vegan Shepherd’s Pie

Saute the following in a lightly oiled pan until the vegetables are cooked, but not mushy (again, you want them al dente):

  • 1 large onion, diced
  • 1 cup carrots, diced
  • 1 zucchini, shredded
  • 1 cup celery , diced
  • 1 cup broccoli or cauliflower, chopped
  • 2 cups cooking greens, chopped (I used kale and Swiss chard from the garden)
  • 4 cloves garlic, crushed

Next, add:

  • 2 cups cooked quinoa (cooked in vegetable broth)
  • 2 tablespoons vegan Worcestershire sauce (or soy sauce)
  • 1 tsp. liquid smoke (optional, but it gives it a bit of a “meaty” taste)
  • 1 cup  vegetable broth
  • 2 TBS. tomato paste
  • 2 TBS Better Than Bouillon paste (vegetable or mushroom)
  • 1 can black beans, drained and pulsed in the blender four or five times
  • 1 1/2 cups peas (optional)
  • salt and freshly ground black pepper to taste
  • 2 tsp. fresh rosemary, chopped
  • 1 tsp. fresh thyme, chopped

Let this cook for a few minutes until some of the liquid is boiled off, but not so long that the vegetables are mushy.

Next make Rosemary-Garlic Mashed Potato and Cauliflower to top.

Place the mixture in an oven-proof dish and top with the cauliflower-potato mixture.

Rake the top to create peaks, and bake @ 450 for 30 minutes (until peaks are golden brown).

I served it with freshly made cole slaw, James’ plum chutney, and a couple of freshly baked baguettes.

The meal was perfect for a stormy fall evening in front of the fire.

Oh, and we had the season finale of The Great British Bake Off to watch as well so it was a very enjoyable evening indeed!!




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