Vegan Shepherd’s Pie

We’re so excited to share this comforting meal that vegans and non-vegans will love! 

We went vegan in July and thought the hardest part would be not being able to eat all the food we loved. Shockingly, that hasn’t been the case! The thing we struggle with the most is being hosted by non-vegans because we never want to impose or make anyone go out of their way for us. When we are cooking for people who aren’t vegan it can be stressful to figure out the perfect recipe that everyone will love and be impressed with. But, we found it, this shepherd’s pie is it!

This recipe was created this past Christmas Eve, together with Andrew’s sister Jen. She is our vegan rock and coach, every question we have, she’s our go-to person.  We couldn’t figure out what to make for a group that was split down the middle, and we knew we had to impress.  So today we are collabing with Jen @toddlersandtacos and remaking this recipe! It’s been 3 months and we have been dreaming about eating this shepherd’s pie ever since!

This dish is a combination of creamy rosemary infused gravy and fluffy mashed potatoes! But the thing that makes this recipe so so delicious is the baked tofu crumbles. Jen originally found the recipe on It Doesn’t Taste Like Chicken. The tofu crumbles give that meaty texture and takes on the flavor of the gravy. Game changer!!

Prep for this recipe is split up into 3 parts; the tofu crumbles, the mashed potatoes and the gravy then just layer and bake!

Prep took us about 40 min, if we had a bigger freezer we would double the recipe and make a pie to freeze! 

Step 1- Tofu Meat Crumbles:

• 3 tablespoons nutritional yeast

• 3 tablespoons soy sauce (gluten-free if preferred)

• 1 tablespoon olive oil

• 2 teaspoons chili powder

• 3 teaspoons garlic powder

• 1 tablespoon liquid smoke

• 1 block extra-firm tofu, drained (no need to press it)

1. Preheat your oven to 350F (180C).  Line with parchment paper or lightly grease a large baking sheet.

2. Mix the nutritional yeast, soy sauce, olive oil chili powder, garlic powder, and liquid smoke together in a large bowl. It will make a brown paste-like texture.

3. Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan.

4. Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn’t burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that’s ok because it will provide a variety of texture.

While tofu crumbles are in the oven, start making the mashed potatoes!

Step 2- Mashed Potatoes:

• 6 russet potatoes

• 3 tablespoons earth balance butter

• 1 tablespoon better than bullion vegetable stock

• water

• 1/2 unsweetened plant milk like almond or soy

• salt and pepper to taste

1. Peel and chop into two inch cubes and add potatoes to water add better than bullion or use veggie stock.

2. Boil potatoes until soft

3. Drain and mix plan t milk, earth balance, salt and pepper until well combined.

(Instant pot potatoes- Add cut potatoes and 1.5 cups of water, better than bullion, manual high pressure 10 min, quick release.)

Step 3- Making Gravy

• 3 tablespoons olive oil

• 3 tablespoons all purpose flour

• 2 cups veggie stock

• 2 stems fresh rosemary, washed, removed and chopped into small pieces

• salt and pepper to taste

• 1/2 onion chopped

1. Add olive oil to a pan and sautéed onions for 5 minutes on low medium heat.

2. Add flour and stir for 3 minutes. If too dry, add more oil.

3. Slowly add veggie stock, stirring as you go.

4. Add fresh rosemary.

5. Allow gravy to simmer until it thickens, around 10 minutes, stir occasionally.

Step 4- Add Frozen mixed veg bag (peas, corn, carrots or whatever you like) , combine and bake!!!

1. Combine tofu crumbles and gravy together in a pyrex, mix well.

2. Add packet of frozen peas, corn and carrots.

3. Top with mashed potatoes and put in oven at 350 for 30 minutes.

Let rest for at least 20 minutes, serve and enjoy!!

This will feed 4 with a few sides, but honestly the two of us devoured it throughout the day, because we couldn’t stop. We just couldn’t stop.