Whole Foods Vegan Shepherd's Pie - Oil Free
Thanksgiving is just a few short weeks away and it's time to get your thinking caps on! What are you going to make this year? What are you going to serve? What is easy, delicious and still healthy?
Well... Roz's Shepherd's Pie is all that! It's not only packed full of healthy ingredients, but it is also oil free! The only decadence is the vegan cheese and you can decide how little or how much you want. The "meat" alternative are chopped chickpeas, chopped mushrooms and chopped walnuts. They are all cooked in a variety of fragrant spices and finished off with a creamy mashed potato topping.
If you are looking for a little indulgence, you could add vegan butter to the mashed potatoes. Roz opted for none as she feels it didn't need it, the plant based milk adds just enough richness.
So when your family is nagging you on what to make or bring to this year's dinner, you can confidently answer, "Shepherd's Pie!" And have that extra glass of wine and relax, knowing that your addition is no sweat to make.
To watch Roz make it, Click here!
You will need:
Oven at 375 degrees F
Filling:
1 lg. White Onion, medium diced
2 cloves Garlic, finely chopped
1 pckg. 227gr. Cremini Mushrooms, medium diced
1/2 cup Walnuts, finely chopped * We used a food processor to get the correct texture
1 can 540ml. Chickpeas, roughly chopped
1 cup frozen Peas
1 cup frozen Corn
1/2 tsp. Cumin
2 tsp. Berbere * An Ethiopian Spice that is a hot pepper seasoning that is essential for most Ethiopian dishes. Containing garlic, red pepper, cardamom, coriander, chili peppers, cloves, allspice, and various other spices. If you can't get your hands on it, cayenne pepper is often used as a substitute. BUT! we wouldn't use 2 tsp. of cayenne, we would use 2 tsp. MAX.
1 tsp. Smoked Paprika
1/2 tsp. Dried Thyme
1 tbsp. Chili Powder
1 1/2 tbsp. Teriyaki Sauce
Sriracha to taste
Soya Sauce to taste
Salt and Papper to taste
Water to cook
Mashed Potato Topping:
3-4 medium Yellow Potatoes, skin on, cubed medium
1 medium Sweet Potato, skin on, cubed medium
1 tsp. Garlic Powder
1/2 cup Plant based milk *We used Coconut Milk
Salt and Pepper to Taste
Vegan "Cheddar Cheese" Strings- use as much as you want *Optional
Chop potatoes and place in pot with water and salt. Boil till tender, about 30 minutes.
Start the filling. Heat pot to medium high and add onion.
Add 1/4 cup of water to cook onions, cook till transparent, about 5-7 minutes.
Add garlic and cook one minute.
Add walnuts and more water (You always want water in the pot, this will cook everything and create the "gravy"). Place the lid on and cook for 2-3 minutes to soft the nuts.
Add all the spices and stir for a minute.
Add the mushrooms and chickpeas and add more water as water starts to evaporate.
Add the teriyaki sauce.
Cover and cook for another 5-7 minutes.
Add the frozen corn and peas.
Add a few splashes of soya sauce and sriracha to taste.
Taste it and add salt and pepper to your liking.
Cook for 10 minutes with lid on.
Place in baking dish.
Mash the potatoes with the plant based milk, garlic powder, salt and pepper.
Spread the mash evenly on top of the filling and top the mash with vegan cheese.
Place in oven for 30-40 minutes or till cheese is melted and filling is bubbling.
Let cool before serving.
Enjoy!!