Meatless Farm Shepherd's Pie Thanksgiving recipe

Meatless Shepherd’s Pie

Serves 4-6
60 mins

Shepherd’s Pie is a family classic, so all eyes will be on the chef when this Meatless dish is brought to the table. But don’t let the turkey take the heat this Thanksgiving; swap to Meatless Ground and roast that nosey uncle instead!

 

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Ingredients

Mashed Potatoes:

  • 4 cups peeled and diced potatoes​
  • 4 tbsp vegan butter or margarine​
  • 1/4 cup vegan creamer​
  • 1 tsp salt​
  • 1/8 tsp ground black pepper​
  • 1/2 cup vegan sour cream​
  • 1/4 cup grated vegan Parmesan​

 

Filling:​

  • 1 tbsp neutral oil​
  • 1 cup diced onion​
  • 1 cup diced carrot​
  • 1 pound Meatless Farm Meat Free Ground​
  • 1 tsp dried thyme​
  • 1 tsp dried rosemary​
  • 2 tbsp all-purpose flour​
  • 2 tbsp tomato paste​
  • 1 tbsp vegan Worcestershire sauce​
  • 1 tbsp soy sauce​
  • 1 cup no-chicken broth​
  • 1/2 tsp salt​
  • 1/4 tsp ground black pepper​
  • 3/4 cup frozen peas, thawed​

Preparation

  1. Add the potatoes to a large pot of water, cover, and bring to a boil over high heat. Once boiling, reduce to medium-low, remove the lid, and simmer until potatoes are tender, about 12 minutes. ​
  2. Drain potatoes in a colander, then return to the pot and add butter, creamer, salt, and pepper. Mash until no large lumps remain.​
  3. Add sour cream and parmesan, stir thoroughly, and set aside.​
  4. To make the filling, place a large pan over medium-high heat and add oil. Once hot, sauté the onion and carrot until the onion is translucent, about 4 minutes.​
  5. Add raw MF ground along with thyme and rosemary, and sauté until browned and cooked through. (around 10 minutes.)​
  6. Sprinkle flour over the mixture and sauté for 30 seconds while stirring, until all ingredients are coated.​
  7. Add tomato paste, Worcestershire sauce, soy sauce, broth, salt, and pepper, and stir well to combine.​
  8. Once boiling, reduce heat to medium-low and simmer for 3 minutes, until the sauce has thickened slightly.​
  9. Add frozen peas, mixing them in completely, and remove filling from heat.​
  10. Preheat the oven to 375F. Place the filling mixture in a shallow 9×13-inch baking dish or deep 9×9-inch dish, then spoon the mashed potatoes over the top of the filling.​
  11. Spread with a spatula until they there is an even layer.​
  12. Bake for 30 minutes, until mashed potato crust is lightly golden.

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